Questions tagged [cooking-time]

Questions about the cooking-time in general. It should not be used for specific recipes.

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1answer
83 views

On what temperature should I leave my sauce to cook?

I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour or so. At what temperature should I ...
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0answers
23 views

Bread Cooktime Calculator

A similarly-titled question here does not answer mine. Is there any way to calculate bread cooktimes by taking approximate dimensions, cook time, and perhaps other factors, such as thermal mass of ...
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1answer
136 views

Fast meringue technique

I use the slow method of baking a meringue, as described here. I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the human input garnered here!) Currently, ...
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1answer
141 views

Pork didn't get done in time

I recently made this recipe: https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html 7 lb pork shoulder, apply rub, wrap tightly in parchment and foil, roast at 225 F for 12 hours. ...
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0answers
55 views

Corned beef scaling

Say I have a recipe for a 4.4 pound flat cut corned beef for 300F for two hours in a roaster pan. I want to add another very similar but SLIGHTLY thicker 4.7 pounder which fits into the same pan with ...
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1answer
78 views

Is reusing bones for stock better than once cooking longer with more water?

I've heard about reusing bones for stock (eg. blog post even if the second time is a bit weaker flavor. My question is, if there is some advantage to this. Consider the following to scenarios: Fill ...
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1answer
98 views

Rough guidelines for oven temperatures

How can I master the oven temperatures at which to cook things and corresponding cooking times without having to remember them specifically for each dish? Are there some charts anywhere on the ...
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4answers
2k views

How to cook dried red beans faster?

I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three ...
2
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1answer
109 views

How can I roast/heat all these foods for one meal?

I'm a microwave cook wanting to get fancy for a Christmas dinner tomorrow. I'm having trouble putting together a schedule for what to put in a regular gas oven at what temp, when, for a 4pm dinner. ...
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1answer
166 views

How much alcohol is left in this sauce?

I make Rachael Ray's beef teriyaki with green beans, although I double the amount of sauce. I usually use dry sherry (rather than mirin), 15-20% alcohol. Given that the sauce is only cooked for a ...
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1answer
99 views

Is it necessary to peel aubergine?

Do we really have to peel aubergine before cooking? Or can we cook it without peeling?
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1answer
1k views

how long to boil rice for Biryani?

Whenever I boil rice to cook biryani, I end up over-cooking it and rice break into pieces after the steaming stage 1. So I want to know how long to boil rice for biryani? 1 Biryani is a rice dish, ...
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2answers
79 views

Poppy seeds tough after a long simmer

I was trying to boil some poppy seeds in some milk, along with some sugar and some lemon juice. After more than 1.5 hours of simmering this mixture, the seeds were still tough and crunchy, when some ...
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1answer
103 views

how to figure out cooking time

I seared by prime rib at 450 degrees for 30 minutes and then I was supposed to reduce the temp to 325 for an additional 3 hours. I forgot to turn down the temperature and caught my mistake 25 minutes ...
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1answer
94 views

How long to cook 500g of boneless pork leg?

I cut a 1.8kg boneless pork leg into three pieces and now am unsure how long is enough to cook it. How long will a 500g piece take to cook?
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1answer
72 views

Is there a simple rule of thumb for time when pressure cooking?

Pressure cooking reduces the time of cooking, but I want to know if there is a simple rule to follow. Let's say that I find a recipe that says that something should boil for one hour when boiling it ...
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1answer
170 views

Does cooking in a nonstick pan affect the finished food?

Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there another factor behind it?
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1answer
84 views

Should I reheat my eggs before using in recipe?

I premade scrambled eggs tonight for this recipe (very early tailgate party tomorrow, don’t judge): https://www.hgtv.com/design/make-and-celebrate/entertaining/ham-egg-and-cheese-croissant-wrap My ...
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1answer
30 views

Original baking time based on ingredients already being warm to hot

How do I convert cooking time when original recipe assumes prep to oven ingredients already warm? I've put the casserole together and refrigerated overnight. Thank you!!
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2answers
193 views

Stack oatverflow [duplicate]

Every time I follow the directions on my instant steel-cut oats they bubble up and overflow. I am using the microwave instructions. 1/3 cup of oats 1 Cup of water Microwave on 70% power for 4 ...
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1answer
125 views

Holding a Shepherd's pie until dinner

I made a Shepherds pie for dinner, its assembled and ready to bake. I'd like to hold off for a few hours though, maybe 4-5 hours. I have no room in my fridge and I don't want to leave it on the ...
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1answer
208 views

How Can One Safely (in a Manner That Rids of Toxins) Cook Red Kidney Beans in a Pressure Cooker?

Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastrointestinal illness if the kidney beans ...
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1answer
358 views

How can I know if it's worth cooking a Very Old (10 Years) Chili Bean Mixture Containing Red Kidney Beans?

I had 24-oz. bags of chili mix beans that consist of red kidney beans, navy beans, cranberry beans, and black beans, and which have been stored in our pantry in their original, unopened, plastic bag ...
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1answer
600 views

Cooking Time vs Burner Size on an electric smooth top stove

Say I'm cooking using a smooth-top stove. A burner area has a small burner, which is surrounded by a larger burner area. If I have a small pot on a large element, with a 1-2 inch radius of the large ...
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3answers
181 views

How long do vine leaves need to be cooked for?

I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes ...
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1answer
220 views

How to eat a spruce tree

Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I ...
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3answers
6k views

Bell peppers become either crunchy or soggy

Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem hard, then they become soggy and/or ...
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2answers
452 views

How should I adjust the time and/or temperature when baking a pound cake in loaf pans

When splitting pound cake batter into two loaf pans instead of using a tube pan, how would you adjust your baking time and temperature?
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1answer
834 views

Why cool creme brulee?

Why bake, cool then torch the creme brûlée; why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every recipe I find.
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2answers
108 views

Baking Soft Boiled Eggs?

For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
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4answers
5k views

What, if at all, is the difference of cooking an egg on high or low heat?

When I fry an egg I frequently cook them on medium-high and it takes 2-3 minutes with one flip. Some of my family will cook eggs over a very low heat that takes as much as 10 minutes. Do the eggs ...
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3answers
2k views

Is it normal that cooking time of my pizza is 1 hour in oven with 230 degrees?

I know its wired but i need to keep my pizza for one hour in oven with 230 Celsius degrees to properly cook it but everyone says 20 minutes or less is enough i don't know why it takes so long for me ...
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3answers
108 views

Wet-heat cooking intensity vs. time

Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special characteristics to the end result. For wet-...
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1answer
252 views

How to correctly make chocolate bars?

I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac chocolate machine with approx 7kg and ...
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1answer
224 views

at what temperature is whole wheat durum pasta cooked, and therefore safe to eat?

someone says that temperature is the most reliable way to know if a food is done is or not they say that there are various signals to know but none of these are actually that reliable (source: How ...
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1answer
65 views

Too much help - my kitchen [closed]

Maybe this is not he correct site but how do you tell people to leave my cooking alone. Unless it is a big complex meal there is rarely a need for more than one chef. Others can assist with ...
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4answers
2k views

Is there an upper time limit when simmering stock?

I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock when done. I also realize that an hour or ...
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1answer
538 views

When changing recipe size, do I proportionally change bake time?

I'm making chocolate cupcakes and halving the recipe. Do I halve the baking time as well? I'm not changing pans, it's a normal cupcake tin.
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1answer
548 views

my question is about stuffed pork loin cooking time [closed]

I have a 2.25 lb stuffed pork loin with prosciutto and spinach. How long do I cook and at what temp?
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1answer
516 views

Red kidney beans, break up long cooking time

Since they take so long to cook I was wondering if I could do something like cook them half the time one night and then finish cooking them the rest of the time in the morning or if there would be ...
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2answers
1k views

what are the Cheap substitute of menthol that can be used in mint?

i am preparing some candies and want to add some menthol for Cool effect in mouth but while searching on net i found that menthol is very costly so is there any cheap substitute of Menthol which can ...
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1answer
117 views

How do I adjust cooking time for smaller batch of bread?

I've been making this recipe for bread that I really like, but it yields more than I'd like to make at a time. I'm wondering if I were to cut the recipe by half, how would I adjust the cooking time? ...
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2answers
165 views

Sauerbraten with a 1.1 pound beef rump roast

The recipe I'm using says to roast a 3.5-4 pound sauerbraten roast at 325F for approximately 4 hours. I'm making the recipe quite a bit smaller with a 1.1 pound roast. Should I change the cooking ...
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2answers
269 views

Doubling the ingredient of Japanese cheesecake: more time to cook?

I've done a fair share of cheesecake in the past. Now I would like to try this Japanese cheesecake for an upcoming birthday. We'll be around 20 persons, but the recipe is for an 8" round pan, which is ...
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2answers
2k views

Getting veggies to go soft in the oven

A few times now I've been cooking vegetables like butternut squash, sweet potatoes or normal potatoes in the oven and it took ages to get them to soften up. Usually by the time the recipe says they ...
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1answer
373 views

Tri tip bison sous vide techniques.

Preface: I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I could find in town in time was a tri tip. $...
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1answer
2k views

Is it possible to overcook peas?

Is it possible to overcook peas as one could overcook a steak or pasta, or are they like mushrooms in that they cannot be overcooked?
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1answer
1k views

Is reheating partially fried fish safe?

A street side stall selling fish fries them two times for convenience.Initially they fry the fish for 70%, then keep it for 10 to 20 minutes. When a customer comes they fully fry that fish. Is this ...
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2answers
158 views

Baking cauliflower with potatoes

I like to cook a very simple recipe for roasted potatoes: I peel and cut potatoes to cubes, mix them in a sauce of olive oil, garlic and sweet paprika and place in the oven for about an hour under ...
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1answer
415 views

Sous Vide time for 1.5 lb 1 inch thick bone-in chuck roast at 140F

Would this require a 24+ hour bath at 140F, or would the limited thickness and size allow it be 12 hours?