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Summary: If the loaf is kept at an elevated temperature in a plastic bag for a period of 6-12 hours I believe you will see little to no difference compared to storing at room temperature. Stored at an elevated temperature in a paper bag the loaf will start to dry out to a noticeable extent. Note that the answer below does not address possible food safety ...


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I prefer a travel coffee mug that has handles and an easy to clean lid that comes apart. Screw-on lids are a joke. I've had several and have found if you don't get them tight enough, they will leak and if you tighten them too much, they won't seal and will drip too. I had one that was ceramic for over 10 years but it broke one day when I accidentally ...


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In Britain the two most common vegetable oils are Sunflower oil and Rapeseed Oil. Sunflower oil has a smoke point of over 400F, and Rapeseed oil similar, assuming both are refined which is almost always the case as sold in supermarkets. Rapeseed is reported to have higher omega-3s than Sunflower oil so is increasingly popular, but Sunflower oil is very ...


7

In Canada "Vegetable Oil" is generally taken as 100% unblended canola/rapeseed oil Refined canola oil has a smoke point of 400F, according to: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm You can choose from that chart any of the oils that fit your temperature range, and provide the degree of flavouring you desire.


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"Vegetable oil", in the US, generally means canola oil (aka rapeseed oil). (In many cases, of course, you could substitute another neutral oil with a similar smoke point, if canola isn't available.)


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I looked to the wiki I've been maintaining on translating between English dialects, but I realized that the 'yellow squash' distinction was a bit muddled in there: Summer Squash (US) are members of the squash family with a short storage life typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, ...


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Peanut (groundnut) oil is a great option. In the US vegetable oil generally means soybean oil or a soybean oil blend. The main things are that it be neutral (little or no taste of its own), with a high smoke point. On those scores, you can't do much better than peanut oil. I have not used rice bran oil. Yellow squash generally means this: (the long ...


3

First, the short answer: There's a lot of erroneous information circulating concerning glass bakeware, and very few reliable sources or repeatable experiments seem to be cited. In general, I'd say that the variance among different metal pans of different materials, colors, thicknesses, and coatings will have more significant effects than the difference ...


2

The interior temperature will rise when searing after sous vide, though with a blowtorch that effect is probably minimal. With a pan or grill sear, I'd plan for the internal temperature to rise anywhere from a few degrees to 20 degrees or more, depending on the length and conditions of the sear. (1) First, let's consider a very short and very fast pan ...


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This chart displays Watts with the corresponding temperature. This is not a conversion table but the temperature measured by heating 300ml water in a Samsung Microwave on different Watts / timings. I hope this helps 1 minute | 2 minutes | 3 minutes 100W : 35C/95F | 37C/98.6F | 40.8C /105.4F 180W : 37.4C/99.3F | 44C/111.2F | ...


1

375 degrees F for 1.5 Hours should be good. Get foil ready for the top if it starts to brown too much. Bake until internal Temp is 165 degrees F. I make pot pies and freeze them and this is the temp I use and it comes out perfect. Good Luck


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According to this Lipoxygenase is a crucial enzyme to deactivate. And in this paper they use 60°C for 30 minutes after soaking the beans. But the pH may also be important. For normal water pH is around 7.


-1

in summer i like my XXXX cold, my stout cool, in winter i drink my stout room temperature.


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This article indicates that the elevated temperature would retard staling, It has been shown that changes in the starch contributes about 93, 50 and 20 percent of the total crumb firmness at 20°C, 30°C and 36°C, respectively, during five days of storage. The results imply that changes in the starch in the crumb are about one-half and one-fourth ...


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Depends on the oil, when we infuse like to think of it as steeping not boiling or heating to the point of just below the smoke point as the spices will cook and not infuse, some will also become bitter. I also suggest you put your chilis in all at once or toward the end of the infusion process if you are layering the flavor or want a less intense flavor. ...


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Treated an inexpensive white ceramic coated pan like that (not knowing whether it would take that treatment, and wanting to find out), regularly cooled it under running water (first applied to the base) so i could clean and store it right after emptying. After 10-20 such treatments, anything that would stick to stainless steel would stick to the ceramic, so ...


3

There aren't any very good "rules of thumb" for specific temperatures or cooking times. I'll take a stab at the question in general terms, but it really will vary depending on the specific dishes. There are other questions which have been asked here that ask about specific cases. First, timing and temperature are separate issues. The general answer ...


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I cook mine in the smoker. Two hours at 225F take out at 145F/ nothing better.



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