3 ms·

> so long as they're happy that I have mine. We're not, because you're being pointlessly tedious about it. Things have names, they can't necessarily be logical

by OJFord 2y ago

> so long as they're happy that I have mine. We're not, because you're being pointlessly tedious about it. Things have names, they can't necessarily be logically explained. Temperature is what I would have said though. Aga for example (long established cast iron range manufacturer) names its ovens like 'simmering oven', 'baking oven', 'roasting oven' on a 3 door, according to their approximate temperature. Roast potatoes would absolutely be produced from the roasting, not baking, oven. The roast potatoes you ate in Cornwall were definitely cooked above a circa 160-180C baking temperature. It's not infallible though, I 'bake' bread at 230C (at least outside the casserole). The main thing is that things have names and the thing called 'baked potato' is not what you ate in Cornwall, it's an entirely different potato thing that also exists.

Jedd 2y ago
Well it's indeed unfortunate that you're so agitated by this. I did mention etymology, and appreciate that you cited a british white goods manufacturer's oven-door-naming system as a counterpoint. I'm wondering if I were to note my tour guide at Hampton Court in 2010 shared my definition, if we could call this a draw? Anyway, good to hear that you believe the distinction is sometimes temperature based, but sometimes not.
amenhotep 2y ago
I think the distinction might come down to basting. If you definitely wouldn't baste the article, then you're baking it, if you do or might baste it, then you're roasting it. Roast potatoes could easily be basted, baked potatoes definitely wouldn't be, basting bread seems absurd but basting a joint is obvious. Regardless I think it should be obvious to all that a terminology that assigns the name "baked beef" to a joint done in a conventional oven is totally insane and nonsense.
- Jedd 2y ago
  After tossing peeled, sliced, sections of potato in some fat / oil before putting them in the oven, I wouldn't add further oil to them - does this mean they're not basted, or they are (by the original covering)? Is beef wellington baked or roasted, by your definition?
  - amenhotep 2y ago
    You might not personally but you could keep basting them, it wouldn't turn them into a different dish or completely ruin them if you did. Compare with what would happen if you kept basting bread. I've never cooked beef wellington so I don't really know, but it seems like it's baked and I imagine you're saying it's basted? As far as I can tell it's an egg glaze, which is not basting. Anyway, worst case scenario, my definition has some edge cases or needs nitpicking over the definition of a baste. This is nothing next to your insistence that a Sunday dinner includes baked beef.
    - Jedd 2y ago
      I can't imagine basting a beef wellington, because of the pastry wrapper, but that doesn't mean you couldn't, so I was trying to work out what your definition came down to. It sounds like you're saying that if you think something could be basted, then it's a roast, but if it couldn't, then it's baked. If that's your intent, then it feels like the can's been kicked down the road to the comparably confusing definition of a 'bastable food', yes? (To clarify -- this is because I'm assuming, per previous response, that it's not so much if something was actually basted, but whether it should / could be.)

by OJFord 2y ago

Jedd 2y ago

Well it's indeed unfortunate that you're so agitated by this. I did mention etymology, and appreciate that you cited a british white goods manufacturer's oven-door-naming system as a counterpoint. I'm wondering if I were to note my tour guide at Hampton Court in 2010 shared my definition, if we could call this a draw? Anyway, good to hear that you believe the distinction is sometimes temperature based, but sometimes not.

amenhotep 2y ago

I think the distinction might come down to basting. If you definitely wouldn't baste the article, then you're baking it, if you do or might baste it, then you're roasting it. Roast potatoes could easily be basted, baked potatoes definitely wouldn't be, basting bread seems absurd but basting a joint is obvious. Regardless I think it should be obvious to all that a terminology that assigns the name "baked beef" to a joint done in a conventional oven is totally insane and nonsense.

Jedd 2y ago
After tossing peeled, sliced, sections of potato in some fat / oil before putting them in the oven, I wouldn't add further oil to them - does this mean they're not basted, or they are (by the original covering)? Is beef wellington baked or roasted, by your definition?
- amenhotep 2y ago
  You might not personally but you could keep basting them, it wouldn't turn them into a different dish or completely ruin them if you did. Compare with what would happen if you kept basting bread. I've never cooked beef wellington so I don't really know, but it seems like it's baked and I imagine you're saying it's basted? As far as I can tell it's an egg glaze, which is not basting. Anyway, worst case scenario, my definition has some edge cases or needs nitpicking over the definition of a baste. This is nothing next to your insistence that a Sunday dinner includes baked beef.
  - Jedd 2y ago
    I can't imagine basting a beef wellington, because of the pastry wrapper, but that doesn't mean you couldn't, so I was trying to work out what your definition came down to. It sounds like you're saying that if you think something could be basted, then it's a roast, but if it couldn't, then it's baked. If that's your intent, then it feels like the can's been kicked down the road to the comparably confusing definition of a 'bastable food', yes? (To clarify -- this is because I'm assuming, per previous response, that it's not so much if something was actually basted, but whether it should / could be.)