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 ...
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 ...
Is there a table that shows the cooking temperature and the duration for different meat types and its bones?
Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different types of meat (and/or its bones) in ...
I've read the question on the ideal fridge temperature, but am asking a more involved question about a baseline temperature and temperature spikes. How will a few hours each day at 10 C effect the ...
How can I keep hot food hot when transporting it, e.g. to a friend's house or a potluck? I usually just give up and take cold food, but I'd like to have more options.
What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?