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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7
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2answers
3k 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 ...
7
votes
2answers
338 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 ...
7
votes
2answers
298 views

Smell Something Burning. Course of action?

What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken place? Wouldn't it be better not to stir ...
6
votes
5answers
1k views

How to reduce the heat on a gas burner

I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat?
6
votes
4answers
11k 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 ...
6
votes
6answers
52k 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 ...
6
votes
2answers
309 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, ...
6
votes
1answer
12k 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 ...
6
votes
3answers
8k 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 ...
6
votes
2answers
452 views

Confirming Fried Chicken is completely cooked

I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ...
6
votes
2answers
1k 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 ...
6
votes
1answer
860 views

Melting Temperature of Mozzarella Cheese?

I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down the milk from the fat, roll it out to ...
6
votes
2answers
8k views

What temperature are dark beers (stouts and nut browns) supposed to be consumed at?

I remember reading somewhere that certain beers are supposed to be drunk much closer to room temperature than most people drink them for optimal flavor. Specifically stout beers and nut brown ales ...
6
votes
1answer
29k 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 ...
5
votes
4answers
2k 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 ...
5
votes
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... ...
5
votes
2answers
883 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 ...
5
votes
4answers
460 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 ...
5
votes
2answers
476 views

What is the maximum internal temperature of baked goods?

Obviously this will vary depending on the size/shape and ingredients used. But how hot does it get inside, say, a loaf of bread? A cake? How wide is the variation? What ingredients (or factors other ...
5
votes
3answers
6k views

What temperature of water will kill yeast?

In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use active dry yeast and I just add it to the other ingredients and knead it in.
5
votes
2answers
37k 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 ...
5
votes
1answer
26k 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?
5
votes
2answers
871 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 ...
5
votes
6answers
16k 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
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 ...
5
votes
2answers
375 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 ...
5
votes
3answers
3k 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 ...
5
votes
2answers
2k views

Milk temperature for white sauce

Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see the comments). Also different advice from ...
5
votes
2answers
667 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 ...
5
votes
4answers
396 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 ...
5
votes
1answer
675 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
368 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 ...
5
votes
3answers
280 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
4
votes
7answers
27k 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 ...
4
votes
3answers
3k 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, ...
4
votes
2answers
1k 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 ...
4
votes
2answers
579 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 ...
4
votes
1answer
4k 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 ...
4
votes
2answers
3k 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 ...
4
votes
2answers
31k 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?
4
votes
2answers
3k 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 ...
4
votes
1answer
922 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 ...
4
votes
1answer
5k 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: ...
4
votes
1answer
360 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. ...
4
votes
1answer
276 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
2k 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 ...
4
votes
1answer
538 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 ...
4
votes
1answer
81 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
4
votes
1answer
2k views

Roasting meat at low temperatures

I have a 4lbs boneless leg of lamb I intend to roast in an oven this weekend. I am thinking of trying very low temperature roasting. I was inspired by Alton Brown roast beef episode where he cooked ...
3
votes
3answers
225 views

Graphing oven temperature over time

Someone asked about measuring oven temperature. That's great for seeing how well an oven does as far as getting to a certain temperature. However, just because an oven can be guaranteed to achieve a ...