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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-3
votes
2answers
510 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 ...
7
votes
2answers
27k 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
114 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 ...
11
votes
3answers
10k 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
11k 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
339 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
872 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
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 ...
3
votes
1answer
416 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
0answers
5k views

Is slow cooking for 24+ hours safe? [duplicate]

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
663 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
15k 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
1k 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
12k 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
776 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
4k 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
6k 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 ...
9
votes
1answer
5k 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
837 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
3k 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
5answers
6k views

Why does flatbread have to be microwaved / cooked / toasted?

I was eating at a Subway 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 to be ...
2
votes
3answers
2k 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
124 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
329 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
4k 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
367 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
951 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
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 ...
3
votes
2answers
420 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 ...
5
votes
6answers
13k 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 ...
6
votes
4answers
8k 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
586 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
33k 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
2k 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
741 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 ...
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 ...
3
votes
3answers
998 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. ...
2
votes
1answer
500 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
2k 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
3k 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
251 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
23k 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
956 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
274 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
731 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 ...