Ovens

In the days when ovens were heated by fires, it was thought that the way to get the most succulent roast was to occasionally open the door and pour some water on the roast. It was thought that the water moistened and softened the meat. However, it was later proven that this was not really the case. It was hard to control the heat of such ovens, and a roast cooks better at low heat. Opening the door and pouring water reduced the heat.