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27
votes
13answers
64k views

How should I cook bacon in an oven?

I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?
26
votes
3answers
50k views

What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?

I'd like to know when to take my steaks off the grill and please everybody.
16
votes
9answers
1k views

Why do I need more time and liquid than my risotto recipe calls for?

Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 ...
15
votes
3answers
409 views

Timing an oven to start while I am out - but what about preheating?

Many ovens have a timer which allows you to set the start time, so you pop your item in and later in the day it will automatically start cooking it unmanned. But all the oven cooking I can think of ...
15
votes
6answers
23k views

How should I prepare dried chickpeas?

I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a ...
15
votes
4answers
3k views

How can I tell if the food inside a pressure cooker is done cooking?

I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Operating on the premise that a pressure ...
13
votes
9answers
35k views

Can I safely roast a chicken for 4 to 5 hours on a low heat?

Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening? I've ...
13
votes
10answers
57k views

How To Tell When Corn is Done With Boiling

When boiling corn, how can I tell when it's done? I usually remove the husk and silk. Would there be any advantage to leaving them on when boiling?
12
votes
6answers
58k views

Time vs. Temperature - What changes what?

Really basic question that's bugging me... Speaking mathematically, 200 degrees of heat for 10 minutes should be the same as 400 degrees of heat for 5 minutes , but that's not the case, right? So ...
12
votes
5answers
36k views

How can I melt cheese for dipping?

I love dipping things like pretzels in metled cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I ...
11
votes
4answers
5k views

Does bacon need to be fried until crisp?

I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
11
votes
3answers
521 views

Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried

i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the ...
11
votes
3answers
12k views

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
11
votes
3answers
20k views

Rule of thumb for cooking or baking different quantities?

I often want to cook double quantities from that stated in a recipe - say, twice the quantity of pasta bake or casserole (all in one dish), or two cakes instead of one (in separate tins). Is there a ...
10
votes
4answers
4k views

Why would you Parboil Some Vegetables Before Stir-Frying them?

An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
10
votes
11answers
602 views

What is a simple and easy way to make a meat dish for a college student

I need a bit of variety and more simplicity in my cooking. My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes ...
10
votes
3answers
1k views

What are the advantages of using a stove instead of an oven?

Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time. The main points I'd like to see ...
10
votes
2answers
1k views

How long and at what temperature do the various parts of a chicken need to be cooked?

I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
8
votes
5answers
4k views

Must rice always be cooked with some oil or lard?

I'm a totally amateur "cooker" and I was always taught that before I cook the rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was ...
8
votes
3answers
576 views

What do I need to know when moving from an electric hob to a gas hob

Soon I will be moving into a flat with a gas hob, and I've only ever had experience with electric hobs before. What do I need to be aware of in terms of the differences between them? I've heard that ...
8
votes
2answers
1k views

Know if a turkey is done cooking

I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any other) thermometer.
8
votes
2answers
2k views

What are the correct simmering times for chicken/vegetable stock?

I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. This seems to conflict with advice I've ...
7
votes
3answers
16k views

Chili cooking time

I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding suggest about a 30 minute simmer once the ...
7
votes
3answers
3k views

Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...
7
votes
3answers
514 views

How to measure egg boiling time?

Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressure (water boiling temperature) How to ...
7
votes
1answer
8k views

How long should I steam Artichokes?

I know that it should steam until the leaves pull off easily. But how long does that take?
7
votes
4answers
2k views

How to bake a chicken?

I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long time: Purchase a chicken that's ...
6
votes
3answers
12k views

How do I adjust the cooking time for two joints as opposed to one?

I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells ...
6
votes
1answer
505 views

Doubling a batch of soup

Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?): Can I safely double the cooking time? (In this case, it's a split pea soup, dried split peas - ...
6
votes
3answers
390 views

Are commercial foods adjusted for integer cooking times?

Pasta, noodles and such foods are often labeled "cook for n minutes". Are the ingredients for these foods purposefully balanced such that the average optimal cooking time is integer? Of course the ...
6
votes
4answers
2k views

How can I reliably bake pizza with no temperature control or pizza stone?

How do I make a pizza in a gas oven, with no temperature control and no pizza stone? I have all ingredients to make pizza without actually knowing how it's made and baked. So I did some research ...
6
votes
1answer
7k views

Frozen pizza - Understanding time and temperature equivalency

When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the instructions on the other pizza box says ...
6
votes
6answers
32k views

I'm baking an acorn squash. How long should I bake it for?

I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced face down. Should acorn squash bake face ...
6
votes
2answers
2k views

Blanching time for different vegetables

Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath: 1 minute for broccoli 3 minutes for carrots 2 minutes for beans 1 minute for flat beans 4 ...
6
votes
1answer
83 views

Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
6
votes
1answer
626 views

When is is necessary to par bake a pie crust?

I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
6
votes
2answers
11k views

How do I adjust cooking time for an under-powered microwave?

Example: I have an 800-Watt microwave. Cooking instructions for a certain product say to cook on HIGH for 4 minutes in a 1,100-Watt microwave. How do I properly adjust the cooking time so that my ...
6
votes
1answer
17k views

Why are my (italian Whole foods) sausages still pink inside?

I bought some italian pork and garlic sausages from Whole foods. I cooked them on a low heat, they were in the pan for probably an hour but the middle remained slightly pink. To be precise, by ...
6
votes
1answer
328 views

How does double-bagging sous vide food affect cook time?

Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
5
votes
4answers
6k views

How to decide the baking temperature when recipe doesn't mention it?

On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
5
votes
4answers
46k views

How should I boil green beans to keep them crisp?

I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp?
5
votes
3answers
2k views

How do I scale a recipe that calls for boiling off liquid?

I made a lamb ragu last night, but doubled the quantity for a large group. One of the steps called for 1.5 cups of red wine and then boiled it off. Doubling to 3 cups seemed entirely too much (once ...
5
votes
2answers
4k views

How can you know that your bread is done?

Most bread recipes give an estimate to how long that bread must bake. However, I find it hard to check whether it's done or not. I don't have a thermometer, and I don't think the toothpick trick works ...
5
votes
2answers
1k views

How long to cook seafood in paella?

This recipe for seafood paella says to add mussels, prawns, squid and monkfish to the paella pan 5 minutes before finishing, stir and then cover with a lid. I made this twice and I have never been ...
5
votes
1answer
893 views

New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?

I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new ...
4
votes
3answers
2k views

Is a little oven less hot than a bigger oven?

Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes. I recently tried the recipe again, ...
4
votes
1answer
179 views

Are cooking show minutes really minutes?

I've noticed that cooking show inches are not very accurate. I can usually see that the "half inch slices" called for by the chef are no where near that, which is fine, since I can see the thickness ...
4
votes
4answers
17k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
4
votes
1answer
23k views

How long does it take to smoke a chicken?

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
4
votes
1answer
192 views

How do I know when fish cooked in parchment or salt is done?

I want to try fish (either fillets or whole) baked in parchment or salt. I have found several recipes but they specify a certain weight fish. How do I adjust the cooking time for the size fish that ...