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In addition to pizza almost any hard bread will require a temperature of at least 450f. There is really no other way to get a good crust on bread. Also it is work noting that if steam is required there are oven designed for baking which include steam jets as well as the ability to reach temps in the range of 550-600f. However if you are going to do a lot of ...


3

He is absolutely wrong. You can't make a pizza properly at 450°F. You can buy a 1/4" piece of steel, put that under the broiler for 30 minutes, and then put the pizza on that. It will cook in approximately 2 minutes, which is what you want. A home oven typically cooks it for 7 or 8 minutes. At that temperature, the dough becomes much drier and the proteins ...


35

There is lots of use for high temperatures. Especially pizza is the first thing that comes to mind; there is no home oven which can get to the proper temperatures for a Neapoletana (which are above 500 Celsius), but more is always better. Of course, the salesman will tell you what you need to hear to buy his product, don't listen to him. This still doesn't ...


5

I made myself some spicy chicken and macaroni soup, and put it in a bowl while it was still boiling. I put a thermometer in it as it cooled and I started to eat. I figured the soup was a good thing to test as I could take big bites that included liquid and solids that required chewing. I took a bite every minute or so and noted the temperature, and I ...


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In my experience "tepid" means "room temperature" whereas "lukewarm" means "just barely warm". So I'd rate tepid as just slightly cooler. But that's splitting hairs. In practical terms -- ie in recipes -- they're interchangeable.


4

There is no difference, thus the terms are interchangeable. Tepid water consists of two parts cold water and one part boiling water, which renders a temperature of about 40 degrees Celsius, which is round about 105 degrees Fahrenheit. Luke warm water is also considered in the same temperature range, which concludes that both are the same. A quick test ...


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The terms are interchangeable.


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Brown the lamb on the stove top, or high temp oven. Then, braise rather than roasting. That means 2/3-3/4 of the pan is filled with liquid after you put the lamb in first. For flavorful liquids, consider beef, chicken or veg stock. In Malaysia I see a lot of grape juice substitutions for wine in traditional Italian recipes that call for braising. But I would ...



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