Did you know that baked goods do better on the “lower middle” oven
rack, while meats should sit on the “upper middle”? Or that pies turn
out best on bottom racks? Neither did we, until watching Christopher
Kimball’s video.
The Cook’s Illustrated editor explains the three kinds of heat in your oven (paging Jack Donaghy),
and how those kinds of heat dynamically affect what you’re cooking or
baking. Getting cookies with one edge slightly burnt and the other
soft? Rotate them 180 degrees halfway through cooking. Broiler food
coming out charred or undercooked? Bust out the measuring stick and
measure out exactly four inches. Unsure when to use the convection fans
on your fancy-dancy model? Watch the clip, as Christopher explains it
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