Questions about what temperature is optimal for cooking/preparing certain food or how certain temperatures can affect different types of food. Questions can also include how to best achieve/maintain a certain temperature for a specific type of food.

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3answers
99 views

Time&Temperature vs energy needed for molecules structure's changes

Recently I've read an interesting post about time vs temperature (Time vs. Temperature - What changes what?) I've been thinking about this problem for a long time. and I'd like to share an idea.. "A ...
2
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1answer
80 views

Best internal temperature for chicken?

I understand that, in order to cook chicken safely, the chicken has to be 175f or 79c. But is there a temperature for the different cuts of chicken that improves the flavour of the chicken?
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1answer
165 views

Why are eggs not stored in the fridge better in baking?

I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
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0answers
37 views

Meat thermometer for Caja China?

I'm looking to purchase a Caja China: http://www.lacajachina.com/La_Caja_China_p/lcc-g102.htm and I know that without a meat thermometer, I'll never quite get it right. It's critical that the top ...
2
votes
2answers
84 views

Use BBQ for both searing and slow-roasting beef

When I make roast beef in the kitchen I typically have these two cooking steps: Sear on all sides in a frying pan on high(ish) heat; Slowly roast it in the oven on low(ish) temperatures. I've ...
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1answer
56 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
2
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2answers
101 views

Slow Cooker: Recipe says Medium, mine has high and low only

I want to cook a recipe that says to cook at medium-high for eight hours, however my slow cooker only has high and low. How do I cook my recipe so the meat doesn't resemble old shoe leather? Thanks :...
4
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2answers
207 views

Home oven over 500°F?

I am curious why I can not find a home oven that can reach temperatures over 500°F/260°C. Every oven I have seen maxes out at 500°F. I am wondering are there safety regulations that limit this, or ...
5
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2answers
184 views

Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
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3answers
109 views

What does the “operating range” of a thermometer mean?

http://www.thermoworks.com/pdf/thermopop_operating_instructions_web_a.pdf The manual lists an "Operating Range" of "Between 32f to 122f". I thought this was the safe temperature for the entirety of ...
3
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3answers
99 views

Our oven consistently undercooks food

Our home oven consistently undercooks food when we follow the recommended cooking directions. Case and point: We just bought some chicken skewers from Costco. The directions say to cook them at 350F ...
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2answers
95 views

How reliable is determining cooking oil temperature with a thermometer?

Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always making contact with the bottom of the pan. ...
5
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1answer
302 views

How should you saute in butter?

Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle even ...
0
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1answer
66 views

How do you prevent veggies from burning in dishes that take longer to cook?

I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ...
2
votes
2answers
197 views

When reducing, why do you simmer instead of boil?

All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more if I simmer instead of just cranking the ...
2
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2answers
68 views

Commercial fridge for thawing

In commercial use, what temperature is set in a refrigerator used primarily for thawing? Because food keeps longer when colder, my home fridge is kept so close to freezing that ice cubes sometimes don'...
1
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1answer
411 views

Microwave Surface Temperatures too hot

I have a stainless cavity Microwave. Most all microwaves I have ever used are cool to the touch after use. This was gets extremely hot. I have measured over 80C, 179F on the front center of ...
2
votes
2answers
94 views

Proper kitchen temperature for doing “fermentation”

I am looking at the Saveur magazine annual 100 issue. There are a couple of items related to fermentation; and I am intrigued. The recipes instruct to let the mixtures to stand at room temperature ...
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1answer
66 views

Latest temperature sensing tech?

I'm looking around for other, newer temperature sensing technology, beyond the inserted thermoprobe. I bake cookies (hundreds and hundreds rolled) and like to monitor the internal temperature of the ...
2
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1answer
385 views

Can I use meat thermometers to measure room and oven temperature?

Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be? I have a TheromoWorks Thermopop which I ...
3
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1answer
134 views

How much thermostat “range” in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
1
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1answer
83 views

In what stage should the temperature of meat be taken?

The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendation calls for a specific temperature, in ...
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0answers
18 views

How to properly measure the temperature of meat with a meat thermometer [duplicate]

I have a Thermapen meat thermometer that I use for precise temperature measurement. Although it's easy to read and fast, I'm not exactly sure how to take readings. With a large piece of meat with ...
2
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2answers
185 views

How long should I bake a hamburger meatloaf, and at what oven temperature?

I invented my own recipe for meatloaf: hamburger, bread, 1 egg, dried onion bits, Worcestershire sauce, a bit of ketchup. Put into the oven at 350 degrees F. Please advise the ideal oven temperature, ...
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2answers
78 views

How to keep aglio olio warm?

I realize aglio olio is best consumed warm. When it cools it's not as nice as the oil thickens. Am I putting too much oil or should I use a thinner olive oil?
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1answer
138 views

Where to store boxes/cases of Carbonated Energy Drinks (Like Red Bull) Fridge or Room?

I hope this is the right place to ask this. And sorry for the bad english. I didn't know whether "box" is right for what I have or "case", or "pack" ! I'm a self-admitted Energy Drink junkie! So I ...
26
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14answers
7k views

How can I cool tea quickly?

Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? ...
0
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2answers
103 views

What is the right temperature for deep-frying?

I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right frying, because I want to keep the oil as ...
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3answers
138 views

How to know the doneness for a tough cut of meat

You're always hearing that a tougher cut of meat like a brisket or a shoulder be cooked low and slow to break down the tissue and be tender. I have also heard (by the experts) that a tough cut of ...
0
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1answer
61 views

How to judge temperature and time for deep-fried turkeys?

I'm using an electric fryer. After pre heating the fryer to 375 F and putting the thawed bird in, the temp will drop to 275 F and stay there. So my question is: At a constant temperature of, say, 275 ...
3
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1answer
1k views

Advice for cooking two pumpkin pies at once

Tonight my wife will attempt the feat of cooking two of her pumpkin pies at once. Given the firing schedule for one pie (the Libby's recipe for one pie- 15 mins @ 425, reduce to 350 for 40-50 mins), ...
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0answers
186 views

Help with the temp on my crock pot

My Rival Crock Pot doesn't have a high / low (word wise) setting, it only shows me one line or two. I've misplaced my manual and can't for the life of me remember which is high and which is low......
6
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1answer
87 views

Should the oven temperature be the same for smaller batch?

Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did that before and it would cook quickly. ...
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1answer
67 views

Roasting more than 1 meat in using one oven

How do I manage the roasting time and temperature for roasting/baking more than 1 beef wellington using the same oven and at the same time. Thanks.
4
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3answers
3k views

How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?

I found a recipe for a gelatin desert I'd like to try. But there was one step I don't feel prepared to tackle: In the meantime, in a small sauce pan heat ¼ cup of water to about 100 degrees. Add ...
13
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2answers
2k views

“Place pan in a large pan; add 1 inch of hot water to larger pan.” — Why?

I have found a cheesecake recipe which says, for the cooking phase: Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 °F (160 °C) for 60--65 minutes ...
3
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2answers
241 views

Oven temperature vs time adjustments

My cake recipe calls for baking at 350°F for 55 minutes. I had to bake it for 15-20 minutes longer for inside to be done. Can I adjust the temperature to 360°F to bake for 55 minutes without burning ...
0
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2answers
508 views

How long should I cook a steak to make it medium rare?

I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it very pink in the middle I don't know ...
4
votes
2answers
554 views

Can deep frying oil be too hot?

Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it ...
17
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3answers
501 views

Charles Darwin high altitude cooking of potatoes

I just read about Charles Darwin's attempt to boil potatoes while at high altitudes. In The Voyage of the Beagle you can read: Having crossed the Peuquenes [Piuquenes], we descended into a ...
3
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2answers
208 views

How can I be sure my food is ready for a raw egg to be dropped on top?

When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepared is at the right temperature to do ...
3
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3answers
3k views

How hot does popcorn need to be before it pops?

I'm interested to know if I can make popcorn in the oven, such as in a covered roasting pan. I'm also just quite curious to know the temperature it needs. Would it pop in a 250C oven? If so, what ...
5
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4answers
2k views

Are cooking thermometers essential?

I've been watching some cooking shows, and they seem very keen on there thermometers. They have prob thermometers, oven thermometers, meat thermometers, confectionery thermometers, oil thermometers... ...
6
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4answers
831 views

What temperature should I serve salami at?

I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is it meant to be served chilled, at room ...
1
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0answers
106 views

How can you consistently separate Kefir into curds and whey for cheesemaking?

I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As my house does not remain at the same ...
3
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1answer
355 views

Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?

I've recently bought a Thermoworks IR thermometer. I'm hoping to use it with my pan when frying meats, to get more ideal temperatures. There's plenty of content online about what the internal ...
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3answers
6k views

Does keeping a fridge/freezer full significantly help energy efficiency?

This is one of those statements I frequently encounter, but I've never really seen evidence to support it. The advice often goes even further to say that if your fridge/freezer is relatively empty, ...
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1answer
155 views

Baking Adjustments When Using a Countertop Oven

I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should make any adjustments (I'm used to baking ...
14
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6answers
1k views

If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than 375....
5
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2answers
9k views

Glass Dish Baking Temparature

Generally I have heard that most recipes are designed for baking in metal dishes. I have also heard that glass will get hotter than metal, and thus I should cook it at a lower temperature for longer. ...