The heat tag has no wiki summary.
4
votes
1answer
130 views
Is there something wrong with the corn kernels that don't pop?
Usually, at the end of a bag of popcorn, or when you pop your own on the stove, there is a certain number of kernels left unpopped. Why is that?
Is there something that changes in the kernels that ...
6
votes
7answers
8k views
What can you do with an infrared thermometer?
Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What do you use them for? What have you learned about cooking ...
2
votes
1answer
208 views
Is there a way to heat a precooked ham in a 425 degree oven?
Is it possible to protect a precooked ham while heating in an over hot oven?
For example is it possible to heat a precooked while cooking a turkey at 425 by say wrapping it in a double layer of foil, ...
4
votes
2answers
279 views
Solution for uneven heating on an electric coil stovetop
I'm struggling to find a solution for my apartments coil stovetop and its uneven heating. I've never run into the problem until I started working on my holiday hard candy recently. I can't keep the ...
4
votes
2answers
148 views
Exactly what is “low heat” for making cheese sauce?
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. Too much heat causes the cheese to go ...
5
votes
3answers
962 views
Does a double walled glass mug really keep the liquid warm?
I saw some double walled glass mugs like this one and I am wondering if that really works in keeping the liquid warm.
If not, is it just for the looks and marketing spin?
Is there a vacuum ...
16
votes
6answers
1k views
Can food be boiled “extra fast/hard” in water?
Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does this have any effect on the taste of ...
2
votes
2answers
2k views
How hot do charcoal grills get?
As a college student, I am working with limited cooking equipment. There are several outdoor charcoal grills however, which students sometimes have cookouts on. How hot do can these grills get? I have ...
4
votes
2answers
2k views
Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?
Last night I tried deep frying stuff for the first time.
As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared of it catching on fire). It was probably ...
2
votes
3answers
197 views
Barbequeing with a charcoal grill
Today I headed to a nearby camp ground which had some charcoal barbecue stands. I put in around 2 pounds of charcoal and put a thin slice of pork meat on the grill. After 40 mins, it was ...
16
votes
2answers
2k views
What is the hottest part of a chili/chilli/chile pepper?
I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that ...
1
vote
5answers
366 views
How can you cook multiple omelets without burning them?
Over the weekend, I was making omelets for 5 people in a single frying pan. The first few came out fine, but by the time I got to the fifth one...well, I'm glad that one was mine. The pan had gotten ...
3
votes
2answers
470 views
Does the alcohol in wine affect cooking process?
When cooking with wine or other booze does the alcohol have an affect on the cooking process?
Example: deglazing a pan or making a wine-based sauce. My understanding is that the alcohol evaporates ...
2
votes
2answers
1k views
Is raffinose broken down into its component sugars when cooked?
Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and ...
4
votes
4answers
277 views
Is my pan too hot for brown sauce / gravy?
I've tried to make the following sauce the last couple of days. The same pan is used for everything.
Fry steak. Put steak on plate.
Sauté onions.
Melt butter and mix with flour.
Add stock.
Season.
...
2
votes
5answers
729 views
What is direct heat?
Why is it that when I check google images for Direct heat, I see pictures of a flame under a grid like surface? Is that direct, or indirect?
And what'd you call sticking a marshmallow directly in a ...
6
votes
4answers
552 views
What is the best way to douse a charcoal grill?
When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?
How much water should be ...
7
votes
2answers
204 views
Smell Something Burning. Course of action?
What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken place? Wouldn't it be better not to stir ...
