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.

learn more… | top users | synonyms

0
votes
1answer
25 views

What are the consequences of leaving the fridge 2 inches open overnight?

My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw salmon in there. Is it still edible? When ...
0
votes
1answer
40 views

Internal temperature of cuts containing abundance of connective tissue

I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F. It is my understanding that cuts located close to hoof/horn and ...
4
votes
7answers
20k 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 ...
5
votes
5answers
8k 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 ...
4
votes
1answer
593 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 ...
10
votes
2answers
6k 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 ...
0
votes
1answer
27 views

cooling pasturized milk

I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have conditions to do it, I guess. Instead, the ...
4
votes
1answer
213 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 ...
1
vote
5answers
3k 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 ...
7
votes
2answers
315 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
1answer
52 views

Bread Proving Time in Warm Climates

I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in ...
3
votes
1answer
54 views

What temperature(s) should sweetbreads be cooked to?

It is very easy to find quick references for the various doneness temperatures (rare, med. rare, etc.) of different animal meats, but not so easy when it comes to offal. Sweetbreads, as far as I know, ...
0
votes
0answers
80 views

Cooking lamb that falls off the bone

Mother's Day is coming up and I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, tender, ...
30
votes
2answers
4k views

Why is 180 degrees C so common in recipes?

Is there any particular reason 180 degrees Celsius is so commonly called for in baking, roasting, deep frying?
13
votes
2answers
252k views

To which internal temperature should I cook beef for rare/medium/well done?

I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
1
vote
2answers
105 views

How to determine perfect pan temperature for steak?

I have an electric stove that makes it hard to adjust temperature rapidly. I normally cook steaks in cast iron pan which I put on the biggest stove circle, with the highest setting of 12. I noticed ...
2
votes
1answer
180 views

cooking oven temperature

I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10 mins. But it is not specified anywhere ...
1
vote
2answers
122 views

Safe to buy food baked in plastic containers:

I recently bought some baked goods (corn break I think) from Fred Meyers, and it seesm to be baked right in the plastic container it came in. Is this safe? This question makes it seems like this is ...
0
votes
3answers
177 views

Can you get sick from milk that's been heated at a high temperature?

If you have pasteurized milk that is steamed for lattes, could that end up making you sick? The steaming seems to occur at a high temperature.
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 ...
1
vote
1answer
8k 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?
23
votes
8answers
21k views

How to rest meat but not let it get too cold?

Having read this question I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after ...
0
votes
1answer
101 views

Problem cooking chicken wings with a bbq marinade

I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius however as the marinade contains sugar the ...
1
vote
1answer
58 views

How can I cool chocolate in a couple of minutes?

I wonder how to cool chocolate in a couple of minutes, without losing its quality. I'm looking for a portable chocolate cooling machine. I think of using it in my kiosk. Meanwhile, it's acceptable to ...
1
vote
3answers
121 views

Is 440° F too hot for an oven temperature?

I recently purchased a pre made casserole and the instructions stated that it should be placed in a 440* oven for 55 minutes. This seems like a very hot cooking temperature to me - am I mistaken? ...
1
vote
2answers
56 views

The Warm Oven Temp. for Cakes

My Mom is making a cake. Its an old recipe, 50 - 70 yrs old (or older). All it says is to use a warm oven. No temperature range, just a warm oven. What temperature would this be?
-1
votes
1answer
61 views

Honey in porridge

Honey degrades in temperatures over 40°C. When I cook the porridge in the morning, it definitely has more that 40°C. If I mix in the porridge a tablespoon of honey just before eating it, I guess the ...
3
votes
3answers
1k 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?
2
votes
4answers
275 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 ...
0
votes
2answers
89 views

How long to bake bread? [closed]

I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F for 30 mins. The bread turned out flat and burnt at the ...
3
votes
3answers
3k 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 ...
-1
votes
2answers
9k views

how long should I reheat frozen lasagna?

I made lasagna in a deep dark roasting pan and froze it. Now I am going to have to reheat it. How long in the oven?
9
votes
4answers
9k 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? ...
5
votes
3answers
5k 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 ...
12
votes
6answers
52k 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 ...
5
votes
3answers
168 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.
8
votes
6answers
6k views

What's the best way to defrost ice-cream/sorbet quickly?

I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock hard. What is the best way to bring it to ...
8
votes
1answer
213 views

Do sweet dishes taste sweeter when hot or when it gets cold?

While cooking something sweet which would be served cold or at room-temperature, is it more sweet when it is hot i.e. during the cooking when you taste in order to check the sweetness, or when it is ...
7
votes
8answers
20k views

What can you do with an infrared thermometer?

Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What do you use them for? What have you learned about cooking ...
0
votes
1answer
307 views

Heston Blumenthal roast chicken

I just watched Heston Blumenthal - Perfect Roast Chicken where he does a few thing unconventionally. He roasts the chicken at approximately 200 F and stops the roasting process when the internal ...
1
vote
2answers
54 views

How to make beet kvass in Winter?

I often make fermented beet kvass. This was going well in summer, but now in the colder weather the environment is too cold for the kvass to ferment properly. The home temperature is 60F, but the ...
0
votes
2answers
55 views

I need to know how long to cook potatoes at 350*F [closed]

So the directions say to cook at 400* F. I need to cook them at 350*F, how long should they be cooked for?
0
votes
3answers
3k 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. ...
1
vote
3answers
5k 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 ...
4
votes
3answers
941 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 ...
12
votes
4answers
24k views

How long should roast pork be cooked so that it stays light pink?

Often pork is much too dry when served, I would like to have it slightly 'rosé' pink. So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table ...
1
vote
1answer
540 views

Sous vide timing for prime rIb

I'm looking to sous vide a boneless, 6 lb rib roast, for NYE. If I set the temp for 136f*, how long should I leave this to cook? My thought was 6 hours, but that's just based on experience and not ...
13
votes
3answers
75k 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
1k views

How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?

When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of the cake becoming too brown or burning ...
7
votes
3answers
3k 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. ...