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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14
votes
3answers
6k views

What do I need to know about temperature and food safety?

What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
28
votes
6answers
729k views

What temperatures should I keep my refrigerator and freezer set at?

For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on them. What temperature should I set my ...
2
votes
1answer
926 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 ...
11
votes
4answers
8k views

Why does my steak turn out well done when the temperature probe says it's only rare?

Is it because I used a poor cut of meat? Did I not cook it fast enough? Should I have removed it from the heat sooner? Is my cut too thick? Is my temperature probe too conservative?
6
votes
3answers
6k 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 ...
22
votes
1answer
5k 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 ...
20
votes
2answers
2k 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 ...
26
votes
9answers
30k 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 ...
13
votes
2answers
326k 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?
12
votes
2answers
936 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 ...
10
votes
2answers
9k 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 ...
4
votes
1answer
753 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
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 ...
2
votes
1answer
2k 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 ...
17
votes
3answers
6k views

How do you decide what temperature to bake at?

What is the logic behind the choice of temperature for baking? Obviously if you're following a recipe it will say what temperature to use, but I'd like to understand the reasoning behind it. Is it a ...
12
votes
6answers
70k 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
28k 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 ...
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 ...
15
votes
1answer
4k views

(Why) do onions taste sweeter when cooked at lower temperature?

I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredients. It seems to me that when I turn the ...
15
votes
3answers
2k views

How hot does garlic need to get to lose its sharpness?

Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually put in at least double recipe-prescribed ...
8
votes
8answers
27k 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 ...
7
votes
2answers
23k 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 ...
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. ...
4
votes
1answer
899 views

What is the temperature range for food not to burn your mouth?

I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instead. For example, if I'm serving a hot ...
1
vote
2answers
330 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 ...
19
votes
2answers
11k views

Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate

I have a counter-top water kettle that I frequently use 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 ...
12
votes
3answers
3k 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, ...
10
votes
3answers
6k views

How do I accurately take a chicken thigh's temperature?

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 ...
9
votes
3answers
1k 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 ...
5
votes
6answers
12k 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
2answers
28k 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
3answers
2k 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 ...
4
votes
1answer
17k 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?
2
votes
2answers
135 views

Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?

Do they put it on the boxes just in case they didn't really cook it through?
2
votes
1answer
111 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 ...
1
vote
3answers
6k 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 ...
0
votes
1answer
78 views

What is the target internal temperature of pork back ribs for maxium tenderness?

Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished. The question may be ...
0
votes
1answer
234 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 ...
-1
votes
2answers
17k 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?
-2
votes
2answers
465 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 ...