Question; If you cook sometning 90 minutes at 375¡, would

Wouldn't it depend on what the "something" is? Some things, like biscuits,

or cream puffs, need a high heat to raise/set the gluten, so lowering the temp and baking it longer wouldn't work for them.

 
I'm pretty sure it would take longer than the extra 22 minutes,that's quite a temperature difference

 
Some selected notes from Cookwise

Seriously paraphrasing Shirley Corriher from her book Cookwise:

Vegetables:
Cooking destroys cell structure, evaporates moisture, and can convert starches to sugar. (ex of good roasting vegetables: onions, carrots, sweet peppers, fennel, root vegetables (yellow, orange, orange-red vegetables). Don't roast too low temperature.

Cooking Example: Onion halves: 350 F, rubbed with OO, cut side down, 1 hour
Cooking Example: Asparagus: High heat 500 F, 2 Tbl flavored oil, 5-7 minutes

Cabbage, cauliflower, broccoli, brussel sprouts, kale, mustard, rutabagas, collards, turnips, green beans do not do well with extended cooking. Hydrogen sulfide gases increase with extended cooking.
Cooking Example: Boil small pieces of broccoli in salted water, usually under 7 minutes to avoid color change.

Meats:

Low-temperature slow roasting produces even cooking, juiciness and tenderness (internal temperature not greater than medium rare)

You can do this two ways:
Sear outside of meat in skillet, then roast at 200 F until internal temperature is reached.
OR
Slow roast at 200 degrees until 20 degrees BELOW desired end temperature, then finish roasting at 500 degrees

Porterhouse Steak: quick grill, broil or pan-broil to keep internal juices from evaporating, no need to melt connective tissue

Shoulder Roast with lots of connective tissue. Need to cook long enough and high enough to melt connective tissue and tenderize (usually needs fluid)

Chuck Roast: middle of the road...has different types of muscles, so tenderness will not be consistent overall as some tissues will melt before others.

Chicken can be fast roasted at 500 degrees for 40-50 minutes.

 
What I ended up doing

Recipe:
1 cabbage - quartered then halved
2 onions sliced lengthwise
4 carrots halved lengthwise and quartered
5 red potatoes quartered
6 slices bacon, 1/2 inch dice
2 cups chicken stock
1 ts each salt, pepper, caraway seeds

Cook bacon until almost crisp. Add onions, salt and pepper and cook until soft.
put cabbage, round side down in a roasting pan. Scatter carrots and potatoes around. Pour bacon, onions and drippings on top. Add stock. Cover tightly with foil.
The recipe calls for 375 for 1 1/2 hours. Well, the corned beef is cooked at 300, so I did the veggies for 2 1/2 hours at 300, which seem to be just about right.
It sure is nice doing the whole dinner slow braising in the oven with no basting, checking or worrying.

 
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