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.
6
votes
2answers
547 views
Is leaving eggs out of the fridge, prior to cooking them a direct cause as to how shell break?
I have friend who went to culinary school who claims that cold eggs crack cleaner than eggs at room temperature. Do egg shells crack cleaner coming cold out of the fridge?
Does warming up to room ...
2
votes
2answers
407 views
How much could I safely heat a content-less cast-iron pan?
To which temperature could I safely heat my cast-iron pan on the stove, without any contents? I don't want to re-season it afterwards. Afterwards, I'd just let the pan cool off in room temperature. ...
1
vote
1answer
301 views
Searing after sous viding - what temperature?
I just got a sous vide supreme for christmas and I am super excited to use it. Many of the recipes I have seen online suggest to sear the meat after cooking to provide a crust. No problem.
My ...
3
votes
3answers
724 views
Why does strata have to come to room temperature before baking?
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I ...
1
vote
1answer
819 views
At what temperature should monkfish be prepared?
At what internal temperature should you aim for monkfish to be properly cooked? According to this recipe, it should be at 145F (63ºC). Does anybody know a temperature chart for fish in general?
FYI I ...
0
votes
1answer
140 views
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 ...
6
votes
1answer
6k 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 ...
1
vote
1answer
437 views
Precise temperature reading on induction cooker
I have an electronic thermometer that I've used on an induction cooker and it is getting crazy. The thermometer starts buzzing and the temperature displayed is highly volatile. It's just unusable.
...
2
votes
2answers
160 views
Cooking with a crock pot - temp
I'm thinking about getting a slow cooker, so I was checking out some recipes. Many say something along the lines of:
Cook Time
4 - 5 hours on LOW
2 - 2.5 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
6 - ...
1
vote
6answers
497 views
How to set yogurt in the room temperature between 20 to 16 degree Centigrade?
It is winters here, and the yogurt never sets the way I used to set it during summers.
If for example, we have 1/2 litre milk, what is the near exact temperature (for heating the milk), and the near ...
-3
votes
2answers
237 views
The cooking temperature 15 degree is consider as …? [closed]
When we perform cooking on devices such as in the oven, the temperature is considered as the cooking temperature or the normal temperature?
For example, when I cook a potato in the oven in a ...
9
votes
3answers
25k views
What does “bring to a simmer” mean?
First, a confession: I work in software, so I'm probably paying way too much attention to the state of liquid that is "a simmer". That written, I love to cook, and no recipe direction gives me more ...
1
vote
1answer
572 views
How to make chicken absorb more salt when cooking a soup?
This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not.
Basically I have been cooking a basic soup : 1kg chicken: 1.5 ...
1
vote
1answer
1k views
What temperature should a crock pot slow cooker cook at?
I have a crock pot that will generate a low boil on the "Low" setting and dries out anything that is cooked for a long period. I'm wondering if the temperature regulator is too high, but I can't know ...
4
votes
4answers
779 views
What's the best option for water for tea in the office?
When making tea at home, I have all the equipment I need to make a fine cup of tea. In the office, however, my options are more limited. It seems my sources for hot water are:
Straight from the tap
...
0
votes
1answer
326 views
To slow down the fermentation process of a food in a can
I am particularly interested in the histamine's creation in a can because I need to deal with allergies. Possible Factors to me which affects to histamine's creation that is the speed of the ...
5
votes
2answers
260 views
Is a “typical” jam sweeter today than the typical jams of centuries ago?
I have a new early morning snack this week - toast and jam, but after putting the (fridge temp) jam on the toast, I put the whole plate of toast and jam in the microwave for 20 seconds to warm the ...
1
vote
3answers
4k views
What temperature is the “warm” setting on a conventional oven?
I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm setting is enough to do the trick. I'm ...
4
votes
2answers
343 views
Temperature probe recommendations?
I am looking for a temperature probe. Specifically the kind you put in meat before putting it in the oven and the display is outside of the oven. I've purchased three in as many months and each one ...
2
votes
2answers
183 views
Tweaking a Macaroni & Cheese Cake
This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to know in which direction I should go, or ...
11
votes
3answers
2k views
Cooking on the stove: what is “too hot” for a pan?
I'm a novice cook and often hear about "learning one's stove". Obviously manufacturers, cooking methods, and appliance types vary and so "high" on one stove isn't comparable to another.
That said, ...
3
votes
1answer
1k views
Temperature of tandoor for making naan
What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use.
Update: ...
1
vote
2answers
546 views
How do I adjust for a recipe to bake in an oven instead of on a grill?
I have a recipe for grilling a pear crisp that calls for grilling for 15 to 20 minutes over indirect medium heat.
Can I instead bake this in an oven? At what temperature should I bake it?
1
vote
1answer
174 views
Can I marble two cakes that call for different cooking temperatures?
I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees. Can a combination be done?
1
vote
2answers
1k views
Cooking too long, or too hot?
I have just moved into a new apartment, and am learning the ins and outs of this new oven. But being new to cooking/baking in general, I find that everything comes out burnt, one way or another. ...
0
votes
3answers
131 views
Getting better in the kitchen [duplicate]
Possible Duplicate:
Resources for a beginner learning to cook
So, I really want to improve my talent in the kitchen. I think I should start with the basics though. I've always concentrated ...
6
votes
3answers
11k views
Cooking slow-roasted pork to 190F?
I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature.
However: you normally need to cook ...
5
votes
2answers
507 views
What does a fridge do apart from storing and cooling?
There are quite a lot of recipes ending with 'Put it in the fridge for a couple of hours'.
I've had this with tiramisu, chocolate mousse, panna cotta to name a few.
All of these have ingredients like ...
4
votes
1answer
225 views
At what temperature should one bake a coconut crust for a Hershey Bar Pie?
Today I plan to bake a hershey bar pie.
I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since ...
4
votes
3answers
904 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, ...
5
votes
3answers
1k views
How to approximate the Maillard temperature (154°C) in a pan?
Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C?
I want to be able to check that my pan is ...
10
votes
2answers
2k views
How much warm is warm water?
I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough?
...
31
votes
3answers
806 views
Theoretical: why there's no gradient of doneness in bread?
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example:
This one was made in the baking form, it has a thin visible crust, but after that the ...
5
votes
1answer
3k 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 ...
4
votes
7answers
15k views
How do I prevent burned chicken breasts when cooking on the stovetop?
Ok I'm going crazy with this. I've tried everything, but no matter what I do, it always results in my chicken breast burning and becoming black. Here is what I usually do:
Grab a chicken breast, wash ...
8
votes
3answers
922 views
Ideal fridge temperature accounting for temperature spikes
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 ...
16
votes
2answers
1k views
How does thermal shock affect pans made of different materials?
In another question, I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he said that especially if the pan is made ...
5
votes
2answers
381 views
Is there a more exact temperature for cold smoking?
In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a ...
8
votes
4answers
4k views
What is “hand hot”?
How hot is "hand hot"?
Should it be about the temperature where you can stand leaving your hand in the water ... but any degree hotter and it wouldn't be tolerable? Or is that way too hot?
For ...
1
vote
2answers
3k views
What would cooking chicken at 140 degrees F for a prolonged period do?
A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cooking when an internal temperature of 140 ...
3
votes
3answers
2k views
How to measure the temperature of a pan?
When I need to know if a pan is above or below 100 Celsius but don't have a thermometer handy, I squirt some water on it. Say I want to check for another temperature, e.g. for the Maillard reaction or ...
1
vote
1answer
695 views
If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
I just tried to answer a question about pot roast and looking at recipes I discover one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours.
There is a lot of reason to make a ...
10
votes
5answers
27k 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
4answers
16k views
How long should I cook pork for (at 100° C)?
I have a pork shoulder in the over right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it safely?
I saw the FDA chart about minimum internal ...
2
votes
2answers
2k views
What is the best time and temperature for taste when cooking a salmon fillet in the oven?
I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet.
What's the best temp and time to cook a 1lb ...
18
votes
2answers
4k views
Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
I have a counter-top water kettle that I use frequently to boil water for tea, hot chocolate, and powdered drinks (e.g. chai). I don't think anything of it when the water starts boiling and keeps on ...
2
votes
3answers
46k views
What temperature to cook a pork tenderloin at?
What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325° to 450° and couldn't seem to find a good answer.
Also, does it depend on how ...
7
votes
2answers
2k 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. ...
4
votes
2answers
513 views
Egg temperature for meringue
All the experts insist that a meringue must be made with room-temperature eggs. Why?
I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where ...
18
votes
1answer
2k views
Why should a stock be simmered and not boiled?
Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesirable?
It seems a little strange because ...
