New answers tagged temperature
There are plastic oven bags like this Source http://lamiacucina.wordpress.com/2014/02/20/saumon-en-papillote-au-citron-vert-lachs-in-folie/ that can be used at tempearatures at least up to 200°C. I am sure that there should be equivalent baking pans with similar properties for baking goods. As a conclusion, referring to your link to another question: It ...
Evidently, based on a review at Cook's Illustrated (paywall, but some content is visible), there do exist disposable plastic baking pans that are safe up to 400 F--and many baked goods are baked at or below that temperature.
As a general rule, and assuming that there is no underlying medical condition, merely drinking heated milk will not make you sick. However, I have heard this assertion around the coffee shop from the Ethiopian ex-pats who frequent it. Apparently; their tradition dictates that they eat something with their lattes, lest the milk make their stomachs blow up. ...
No. You can certainly heat almost anything, including milk, to the point where it tastes terrible. And you can heat some things to the point where they will make you sick, but milk isn't one of them.
No, there is nothing about raising otherwise-safe milk rapidly to a high temperature that is going to make you sick. Unless you are already lactose intolerant or otherwise allergic to milk. Raising milk rapidly to a temperature above the danger zone (140 F / 60 C) is going to make it safer, not less safe.
According to the culinary textbook 'On Cooking' (ISBN 978-0-13-715576-7) page 310, you want a temperature higher than 300°F. Studies have proven that flipping a steak every 30 seconds will have a better effect visually and flavour-wise.
I don't think there is any single answer to this question, because it would depend on: The type and thickness of the steak The starting temperature of the steak How well you like it done (because the goal is to get enough browning and crust development on the outside, without crossing over into burning, while still cooking the steak through) The ...
many large joints and cuts can actually rise in temperature by between about 5 and ten degrees centigrade after being removed from the oven. use a probe.
Marinade Whether to cook the wings with the marinade, or apply it after cooking depends on your specific recipe or method. The traditional technique for Buffalo style and similar wings is to fry (or bake) the wings sauceless, and then toss them with the sauce after cooking. The advantage of this method is that you will not burn the sauce (which if it is ...
The short answer is: you can't. The long answer: chocolate has very complicated thermodynamics. There is an optimal speed of the cooling process, and it is slow. Chocolate should be tempered to 33 Celsius (there is some variance depending on the cocoa content) and cooled in an environment between 27 and 20 Celsius. Then it looks and tastes good. ...
If it's a thin item like a shallow casserole, it could make sense especially if the ingredients are already cooked. Also, is it a convection oven?
I also suspect this is a typo of 350. Especially given that the casserole is frozen, there's a high likelihood of the outside burning while the inside is still cool at 450. At 350, it will all cook and warm nicely.
For some cakes, I bake longer at 300F, and the result is quite delicate.
Without any details on the recipe, it is hard to offer any firm recommendations. That said, I have had success using a convection oven on 180 degrees Celsius (356 degrees Fahrenheit), and checking for doneness with a bamboo skewer.
There is no single well-defined idea of "degradation" of honey. I guess there will be some temperature above which it stops being honey, but that be a charring temperature somewhere above 200 celsius. This doesn't mean that honey stays the same all the time. It is very complex, and some compounds can certainly get destroyed when heated. Some are even ...
Modifying cake recipes for large sizes is fairly detailed; I recommend consulting recipes or formulas specifically for this purpose. The Cake Bible remains a fantastic source, but does not have a recipe for the particular Madeira cake you have mentioned.
I can't comment on how long it takes but I can comment on the difference I've noticed between each method. To start out I could never explain the how and why better than J. Kenji Lopez-Alt, over at The Food Lab, so here is what he has to say about high vs low temp roasting: ...
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