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-1

Yes porter should be drank at at almost room temperature, how it was drank before fridges where invented to really enjoy the flavours


3

In the Good Eats episode on tuna, Alton Brown mentioned that you want as hot of a fire as possible, and that you could cook directly over the chimney starter, once the coals are going: As for the fire, well, it's hot. It's real hot. Just take a look. It's like a jet engine down there. Now the normal thing to do would be to distribute those coals across ...


2

You have 2 ways of controlling heat in a kettle bbq, they are fuel quantity and airflow. Reducing the amount of fuel which can combust at any one time will lower the amount of heat the bbq can produce at full airflow. Reducing airflow by partially closing the air valves will reduce the amount of heat the fuel can produce no matter how much fuel you have in ...


1

I was wondering if this should be closed as too broad or unclear, or answered. I'll attempt an answer. The information you are looking for doesn't exist. First, there are no common factors which make all and any food tasty. Second, the factors which make most foods tasty have nothing to do with absorption, and in fact most foods do not absorb anything at ...


2

The good news is that the low and high settings are probably not far apart. In "Slow Cooker Revolution" (2011, The Editors at America's Test Kitchen), the editors remark that you can test your slow cooker by cooking 4 quarts of water for 6 hours on either the high or low setting. An instant-read thermometer should register between 195 and 205 degrees, ...


2

If it's a wet recipe (casserole, pot roast) you're more likely to find the meat falling apart than tough. Medium is non standard and there's actually quite a bit of variation between slow cookers. Medium on our current model is pretty much the same as high on our old one; high on the new one is a bit fierce for most recipes without adaptation. I suggest ...


2

No there is no reason why a well-built oven can't go higher then 500°F: my German-built Bosch oven has: a pyrolytic self-cleaning program that goes to 480°C (896°F), and even the hardest stains get reduced to a mere sprinkling of white dust the grill goes up to 350°C (662°F) which will make a perfect gratin in less then a minute, but which will burn the ...


4

They do go above 550F, it's a question of design and the type of wiring used in an oven. THWN is commonly used to wire up home ovens, which has a maximum surrounding ambient temperature rating of 105 degrees celsius. So, oven makers need to design ovens where the ambient temperature of things outside of the insulated oven cavity don't reach a temperature ...


5

Just because the oven is reaching high heat does not mean the olive oil that is on the surface of what is being cooked will reach the oven temperature (or get past the smoke point, even). In a deep fryer, heat is transferred almost directly from the heating element to the oil. In a pan, heat is transferred from the heat source to a pan, then directly to the ...


1

Smoke is not inherently a bad thing - look at the popularity of barbecue preparations, or the wide variety of both traditional and modern smoked foods. Why wouldn't a little bit of that flavor enhance whatever is being roasted? Olive oil itself also has a robust flavor, and it browns nicely. So in many ways it contributes to the flavor of the finished dish. ...



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