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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2
votes
1answer
13k views

Can I test my oven temperature without an oven thermometer?

I've got a new oven, I haven't baked in it enough to really gauge its accuracy. Is there a way to test it without an oven thermometer?
1
vote
1answer
816 views

Will a pork shoulder be dry after 16 hours at 110C

I'm intending to do the following recipe with an 8lb (3.6kg) bone in shoulder (Essentially 30mins @230C/450F, 16hours @ 110C/230F, 45mins@230C/450F). I'm concerned that such a long cooking time will ...
3
votes
2answers
9k views

Pork butt roast: slicing temp vs pulling temp

At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
7
votes
1answer
195 views

How does baking temperature affect kale chips?

My ideal for kale chips would be to have the kale remain as green as possible, be crispy, but not have a burnt flavor. In kale chip recipes around the internet, the cooking temperature varies ...
-1
votes
1answer
1k views

Cooking temperature chart

After getting a new stove with a much better heat control I am trying to learn more about using the right temperature for the right task. I assume that things like rice, bacon, chicken breast, ...
5
votes
2answers
202 views

When smoking is temperature consistency more important than exact temperature?

I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperature of 215°F. I can add more lump ...
1
vote
3answers
19k views

Should I cook my pot roast on high or low?

My pot roast recipe says to cook on high for 6-8 hours or low for 3-4 hours. However, the instructions for my new Crockpot say that the low setting is just for warming, and should never be used for ...
1
vote
2answers
173 views

I'm tweaking a Lasagna Bolognese

I'm using fresh pasta sheets (boiled al dente), a very slow simmered Bolognese, a whole milk ricotta mixture with a fair amount of spinach, basil, egg and Parmesan and a Bechamel sauce. The thing is, ...
7
votes
1answer
179 views

Temperature-stable spices

I would find it very useful to have a list of empirical data on temperature-stability of spices. Are there any systematical studies available? Which spices can easily bear long durations of ...
2
votes
3answers
3k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
1
vote
1answer
166 views

Thermador Convection Warming Drawer

Can I use a Convection Warming Drawer at a temperature of 140 degrees to cook a green bean casserole?
1
vote
1answer
808 views

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I have checked online say to bake at a ...
3
votes
2answers
2k views

What is the correct temperature for storing home-made frozen yogurt?

I have made frozen yogurt for the first time yesterday. It was stored overnight in the freezer at -18°C (-0.4°F). When I checked it this morning it had solidified a lot more than I had expected. Is ...
12
votes
2answers
872 views

What are some techniques to cool down a dish so that we can store it in the refrigerator safely?

My wife just cooked some 'plof' (an Ashkenazi Jewish recipe). A one pot chicken, rice, onion, carrots dish. All those are in their respective layers. She just finished cooking it. We're going to go ...
2
votes
1answer
311 views

Correct temperature to serve a chocolate gateau (cake)

This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At what (serving) temperature would I get the ...
-1
votes
1answer
367 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
3
votes
3answers
2k views

What temperature and time do I need to bake a 35cm Madeira cake?

I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?
4
votes
4answers
21k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
4
votes
1answer
381 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 ...
8
votes
3answers
5k 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 ...
10
votes
1answer
2k 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
290 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
239 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
3answers
5k 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
4answers
326 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 concentrated coffee. Since I am making a latte I also heat milk and froth ...
1
vote
2answers
307 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
317 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
254 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 ...
-3
votes
2answers
415 views

How hot is your oven? [duplicate]

There's also an answer here: Can I test my oven temperature without an oven thermometer? I have a big dispute with an electrician if the oven he supposedly fixed works or not. Problem is I ...
6
votes
2answers
20k 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
2k 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
2answers
2k 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
108 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 ...
10
votes
2answers
8k 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
3answers
7k 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
281 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
657 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
2k 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
360 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 ...
3
votes
3answers
4k 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
582 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 ...
9
votes
5answers
12k 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
978 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
11k 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
2k 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
3k 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
707 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
3k 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
5k 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 ...