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.
4
votes
1answer
77 views
Trouble cooking steak to the standard internal temperature
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium high heat, but I couldn't get the internal ...
7
votes
3answers
104 views
How do I accurately take a chicken thigh's temprature?
I tried to bake chicken thighs the other day and I used my Probe Thermometer to tell me when they were done. Well it seems that I did something wrong when inserting the thermometer because the thighs ...
8
votes
0answers
205 views
Cooking Temperature for Crocodile meat?
Does anybody have any experience cooking crocodile meat sous-vide?
We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like ...
2
votes
1answer
133 views
Does it take more energy to maintain a higher cooking temperature?
This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to maintain the temp if it is higher (say ...
2
votes
2answers
148 views
Why do some foods have to be cooked only when the pan is really hot?
I like fried rice. When I try to make it myself, though, it never turns out the way restaurants make it. Restaurant fried rice almost has this sort of "smell-you-can-taste" that's not directly part of ...
0
votes
1answer
196 views
Frying with Induction Stovetop
My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. ...
2
votes
3answers
145 views
What is the optimal temperature for making coffee, specifically in an AeroPress?
I use an Aerobie AeroPress to make lattes. The instructions recommend a water temperature of 175° F to be used in making the espresso. Since I am making a latte I also heat milk and froth it. The ...
0
votes
2answers
133 views
Smoke point and toxicity [closed]
I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quite hot, hot enough to smoke the olive oil that I add. The ...
-1
votes
2answers
157 views
at what temperature should apple-choco pie be prepared?
I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...
-1
votes
2answers
123 views
Electric oven Temperature
I have bought a Smeg double oven to replace my old smeg oven. As I have read the temperatures fluctuate which I can understand. An engineer came and tested it and said it was operating 10 deg below ...
-2
votes
2answers
157 views
How hot is your oven? [closed]
I have a big dispute with an electrician if the oven he supposedly fixed works or not. Problem is I think it reaches only about 150 C (300F) degrees when it indicates it has reached 250 C. So at 250 C ...
6
votes
2answers
1k views
Difference in cookie texture if we use melted vs softened butter
I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe.
A few days ago i baked chocolate chips cookies i waited for the ...
2
votes
0answers
45 views
Fridge temperature [duplicate]
Possible Duplicate:
What is the ideal fridge temperature
I have brought a fridge thermometer to check the temperature of a new fridge (Amica). On it's highest setting (7) it alternates over ...
5
votes
1answer
319 views
Why must I return the chilled chocolate cookie dough to room temperature before baking?
According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
3
votes
1answer
427 views
Best way/temperature to get maillard reaction on meat/steak
Background
In relation to this question/answer. What temperature does the Maillard reaction occur?
The answer to the question above states that over 400F/200C there is basically no maillard, only ...
2
votes
1answer
76 views
Implied cooking temperatures on food packaging
Every time I follow directions I see instructions like this:
Bring water to boil
Stir in pasta
Return to rapid boil
Cook for 6 minutes for al-dente
I set the stove burner to high for Step 1. Do I ...
6
votes
1answer
860 views
What temperature does the Maillard reaction occur?
There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all sorts of "minimum temperatures" -- I've ...
5
votes
2answers
1k views
Ceramic vs Stainless Steel in coffee mugs
My travel mug broke :( Looking at replacements, I find that most travel mugs with designs tend to be stainless steel, whereas my prior mug was ceramic. Is there a difference in heat retention between ...
5
votes
4answers
123 views
Should you wait certain amount of time after steak reaches 170 degrees internal temperature
I was wondering if the steak reaches internal temperature of 170 degrees (for well done) is it done at that instant or should you still wait a certain amount of time after the thickest part has ...
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 ...
7
votes
2answers
678 views
When is Slow Cooking done - time vs temperature of meat
I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA concerns of keeping a food at a dangerous ...
3
votes
1answer
177 views
Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some ...
2
votes
2answers
1k views
Is slow cooking for 24+ hours safe?
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
0
votes
1answer
230 views
How to keep vegetables and herbs fresh for longer? [duplicate]
Possible Duplicate:
How to Store Fresh Herbs
How long can I store a food in the pantry, refrigerator, or freezer?
Due to my lifestyle it's hard to tell in advance whether I will be ...
7
votes
3answers
2k views
What is the correct internal temperature for rabbit meat?
I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? ...
3
votes
1answer
401 views
How long should I let a tea with lemongrass steep?
Every time I have a tea with lemongrass in it the tea ends up with a really strong and rather terrible aftertaste. I drink several different types of tea, and am pretty sure that I am letting the ...
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 ...
8
votes
2answers
602 views
What is the ideal coffee temperature for tiramisu?
When making tiramisu, I usually make a fresh batch of strong coffee. I just don't know how long to wait to use the coffee (for dipping the cookies).
In my opinion, room temperature coffee tastes ...
4
votes
1answer
1k views
What does it mean to broil 4 inches from the heat for x minutes?
I was looking at some recipes online and it said 'Broil 4 in. from the heat for 1-2 minutes or until lightly browned.'
Does broiling mean a specific temperature? I have never broiled anything before ...
5
votes
2answers
369 views
How can you prevent the lettuce from wilting if covered with something hot?
If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute or so, the lettuce becomes soft, like ...
2
votes
3answers
1k views
electric smoking 2 pork loins, increase time and or temp?
We're using our electric smoker to do 2 pork loins close to equal size. We did only one loin before and it was great!
Do we need to adjust the time and or temp to do it right again? We want to do ...
1
vote
1answer
976 views
Can vegetables be roasted at lower temperatures?
I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C.
I was skeptical of the 100° C temperature, so I set the ...
8
votes
1answer
966 views
Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?
Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C.
At 20:00 the same day I saw the container covered by white froth. Is ...
4
votes
1answer
376 views
Oven Temperature: How to be sure the selected temperature is correct.
I suspect that my - fairly new - oven gets too hot, so I bought an oven thermometer, which confirmed this. So I called the supplier. They say that in order to obtain the correct actual oven ...
0
votes
2answers
1k views
Flour and water… at which temperature?
What is the difference between adding hot, lukewarm or cold water to flour?
EDIT:
I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
1
vote
2answers
1k views
Why does flatbread have to be microwaved / cooked / toasted?
I was eating at a sub making restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks."
The Chef said, "Well technically the flatbread still HAS ...
2
votes
3answers
466 views
How should I control the time and temperature when baking two dishes?
I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The other dish, a ham, should be in a 325 ...
1
vote
0answers
93 views
Cooking with temperature instead of 1-12? [closed]
I have a question regarding temperature control when cooking on the stove. Some of the new cooktops come with sensors measuring both boiling sensors (using IR) and frying sensors (measuring ...
1
vote
1answer
199 views
Foil over cookie sheet over broiling pan?
My wife was cooking a recipe and was confused by instructions to put foil over a cookie sheet which should sit on a broiling pan. Foil is pretty standard in recipes, but why have the sheet on top of ...
3
votes
3answers
861 views
Why does food cook differently in a double-boiler?
I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is.
How does utilizing a double-boiler change how food cooks?
3
votes
1answer
155 views
Can the broiler replicate a regular gas oven?
My oven has been broken about a month, and I am getting a new one delivered Saturday. But in the wake of a failed pilot on the bottom, I was curious about whether the broiler could replicate the ...
1
vote
1answer
529 views
Boiled chicken: coloured parts of the meat?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
4
votes
2answers
960 views
Infrared thermometer for oven temperatures
IR Thermometers read surface temperatures. Can they accurately read the interior temperature of my oven through the glass panel? Or will it be reading the surface temperature of the glass rather than ...
3
votes
2answers
229 views
How can I warm bread making ingredients to room temperature?
My room temperature is 65°F (18°C). The recipe calls for the ingredients (milk, egg, butter, etc.) to be at room temperature, 75-90°F (24-32°C).
How should I warm them? Can I use the microwave, or ...
3
votes
2answers
3k views
Could rice or pasta be cooked without hot water?
I moved in a brand new house. I have no stove, microwaves or hot water for a week or two.
I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
5
votes
4answers
2k 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
1answer
288 views
Does searing cause more or less oil to be absorbed than frying?
Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referring to items that would be more spongiform ...
5
votes
2answers
7k views
How do I know if my meat thermometer is ovenproof?
Ever since a supposedly "ovenproof" thermometer shattered glass on my turkey Thanksgiving 2006 I have been afraid of these things. Is it generally safe to use them? Any maximum temperature I should be ...
8
votes
1answer
983 views
Why should dried mushrooms be soaked in warm water?
I was looking at some recipes online that included dried mushrooms (mostly porcini). All those recipes and this question mention soaking them in warm water.
Why warm water? Would there be a ...
3
votes
1answer
301 views
How do I control the temperature of water for an extended period of time?
When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly. At 75 degrees stuff starts breaking ...
