Questions tagged [cooking-time]

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

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Is it just me or do you have to cook for a long time for it to be intuitive? [closed]

I have started trying to cook for about two years. I'm familiar with most ingredients, spices, and tools, but I still can't do anything good without a recipe. It takes me a long time to make things. ...
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7 votes
1 answer
222 views

Cooking pasta longer to get it al dente?

Up until now I was more than sure that the longer I cook pasta, the more soft it becomes. And if I want to have an al dente pasta, I simply need to cook it 2-3 minutes shorter than I'd cook it to get ...
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  • 675
1 vote
2 answers
219 views

What is the minimum length of time and temperature one can safely cook white Basmati rice for?

The particular Basmati rice I normally use (Aldi own brand), cooks perfectly with seperate, non-sticky grains using the following method. In a large pan of cold water (3 or 4 times the volume of rice),...
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  • 2,419
0 votes
0 answers
37 views

Advantages of 900°F pizza ovens? [duplicate]

Besides short cooking times (e.g., 1 min. @ 900°F), what is the advantage of high-temperature pizza ovens?
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  • 1,034
1 vote
1 answer
243 views

What is the brown wormlike stuff on the outer edges inside my boiled egg?

I almost ate the whole egg before noticing this gross thing I have never seen before. I feel stomach upset in near future!?
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1 vote
1 answer
183 views

Why is my onion pickle taking super long?

I made an onion pickle recipe I saw on YouTube. It was a brine of water and vinegar (1:1) and salt. You boil it, then pour over onion. Let cool. Store in fridge. It's very common on YouTube. They say, ...
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2 votes
0 answers
74 views

Can you start a recipe on low and finish on high in a slow cooker?

Thanks to a sick toddler I wasn't able start my country style boneless beef ribs early this morning. The recipe calls for 8-12 on low or 4-6 on high. I've always been taught ribs should be low and ...
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  • 21
0 votes
2 answers
243 views

Most energy-efficient way to cook beans

I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the ...
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1 vote
3 answers
143 views

How long does polenta take to cook and how to reheat it?

How long does polenta take to cook? I never made one before. Chefs on YouTube always make it in like 10 minute tops. But people online have written that it takes like 40 minutes with constant stirring....
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20 votes
7 answers
6k views

Is it possible to cook an egg in a thermos flask?

Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy another kitchen gadget that takes up space ...
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  • 1,140
2 votes
1 answer
72 views

Regular Cake Pan to Tube Pan Cook Time Conversion?

I took a recipe that a called for 45 minutes at 350 in a 2" tall 9" pan, doubled the recipe and put it in a 4" x 9" tub pan. Are their any rules of thumb to use when converting a ...
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  • 265
12 votes
6 answers
6k views

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a ...
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  • 121
1 vote
1 answer
142 views

How much extra water and time is needed when cooking rice with a tomato-based liquid/semi-liquid too?

I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process. I use the amount of water called for on the ...
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  • 281
0 votes
2 answers
423 views

How to keep Totino's Pizza Rolls from bursting in oven?

Is there a way to keep Totino's Pizza Rolls from opening and spilling contents in the oven, or is that just what they do? We normally cook half the bag at 425° for 14min, which is following the ...
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  • 101
19 votes
6 answers
9k views

I want my potatoes to be baked within an hour, but I forgot to preheat the oven. Should I put them in while preheating or not?

I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says I should not put them in yet because ...
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  • 191
2 votes
2 answers
142 views

Cooking custard for crème brûlée macarons

I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar for the shatter-y effect, and a vanilla bean custard ...
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  • 123
2 votes
1 answer
109 views

Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked?

I used raw spinach in salads. I use it well cooked in soups, pies, and sauteed by itself. For some recipes (mostly in omelettes) I like it flash-fried, just to the point it starts wilting. And in ...
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  • 129
1 vote
1 answer
212 views

Brisket been cooking for 4 hours and rock hard -- what am I doing wrong?

I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it ...
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  • 111
1 vote
2 answers
194 views

What equation should I use for microwaving food?

Prepackaged microwave food typically says to microwave on high for n seconds. It usually says that the instructions are meant for an 1100 watt microwave (give or take). My microwave is only 950 watts. ...
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  • 234
0 votes
3 answers
478 views

My oven seems to cook the outside faster than the inside

I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, and I would put a Costco precooked frozen ...
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  • 123
1 vote
1 answer
1k views

Can “quick cook” brown rice be cooked in an Instant Pot?

I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pressure level should I use, and what release ...
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-1 votes
2 answers
118 views

How to convert Ring Cake to Square Cake

I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
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  • 1
1 vote
1 answer
313 views

How to prevent scorching and sticking when boil soy milk

So long story short, I really like making tofu at home and I have done it a lot of times. I am pretty happy with my end results, but the boiling soy milk part always bothers me. No matter how much I ...
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2 votes
1 answer
66 views

Timing Stock/Broth Perfectly

I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this when one time I added celery leaves and ...
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1 vote
0 answers
97 views

Won't abalone be unchewable and stony if you steam for 6 hours?

The last time I went to a seafood restaurant in Sai Kung, we bought fresh abalone from store on ground floor, then took it ourselves to restaurant. Restaurant cooked them in 25 mins, and abalone was ...
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3 votes
1 answer
135 views

Length of cooking time for stews and sauces

Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take place that require time? Or once each ...
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  • 1,546
6 votes
3 answers
1k views

Vegetable lasagna a bit too wet. How to adjust baking temp/time?

I’ve just assembled a vegetable lasagna, and the filling and sauce have both come out erring a bit on the watery side — not dreadfully so, but noticeably wetter than when I’ve previously made this ...
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  • 1,004
1 vote
1 answer
323 views

Why Do Bagels Take Longer To Toast Than Regular Bread?

My brother's been bringing over fresh bagels in the morning. I've noticed that it takes nearly twice as long for a bagel to develop a toasted surface than a regular slice of bread. Why is that? ...
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2 votes
4 answers
325 views

Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)

The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the amount that can fit in a skillet, ...
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  • 503
0 votes
0 answers
56 views

Are there unwanted effects to simmering vegetables for days? [duplicate]

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't ...
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4 votes
5 answers
568 views

How (much) can I minimise the cooking time of red split lentils?

As I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as if I was on the road. One idea is based ...
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1 vote
1 answer
128 views

Can I halve a macaron recipe and expect the same cooking temperature and time?

I'm about to try a macaron recipe at home; I'd like to start with a half volume in case they turn out particularly badly. Given the macarons will be on a single tray in the oven I can't think of a ...
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  • 7,153
0 votes
2 answers
201 views

Can I boil a full chicken for several hours?

I know I can boil a chicken for about 30 minutes I want to boil a chicken with vegetables, lemons and some spices for 3+ hours. Can I do it safely? How is the chicken fat going to affect the ...
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  • 139
3 votes
2 answers
1k views

How to soft boil eggs with a countertop egg steamer?

Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boiled egg should have firm, custard-like whites ...
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  • 149
1 vote
1 answer
55 views

How do I adjust apple crisp cooking time for muffin-size crisps?

My usual apple crisp recipe is here, except that I generally use a third of the recommended sugar and three or four times the necessary cinnamon. I'd like to experiment with variations on the recipe (...
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1 vote
0 answers
48 views

What is the proper cooking time for steaming whole stone crabs? Is there any reason to avoid them?

In several pages of Google results, I found no information at all on cooking time, average market prices, recipes, etc. for whole stone crabs. I made my own estimation for cooking time last time I ...
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1 vote
0 answers
116 views

Time of cooking: induction stove vs gas stove

If I get a 2000W, portable, table-top, induction burner (one hob), how would cooking time change as compared to a gas stove (pre-heat time and overall time that would take to cook something)? On a gas ...
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  • 439
0 votes
1 answer
108 views

Does an electric grill make it faster than a pan?

My teflon pan heats up for several seconds (to roasting temperature). When I tried 1500W teflon electric grill (in a shop) it took much longer. But electric grill is two sided, so parallel roasting of ...
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  • 439
1 vote
3 answers
349 views

Microwave cooking time with porcelain/stoneware container rather than plastic

Would the cooking time change if I microwave some food in a porcelain or stoneware container rather than plastic? More details (if you have time to waste) I generally do not like to put plastic in ...
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3 votes
1 answer
178 views

Salmon cooking time

What is the best method for determining when salmon is cooked? I usually just eyeball it and look at the color and texture but some of my friends use a cooking thermometer? I was wondering if there ...
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  • 89
2 votes
2 answers
213 views

Pasta cooking time

Do different types pasta cook at different times (brand, shape, whole wheat)? I know there is no exact science to cooking in general but I was wondering if there is a statistical difference in the ...
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2 votes
2 answers
84 views

Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed]

I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles: What are the most basic ingredients to make a batter for deep frying? What ...
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  • 121
1 vote
1 answer
3k views

When cooking 2 Honey Baked Ham frozen sides, how do I need to change temp or time?

I have two frozen sides from the Honey Baked Ham store that I want to cook simultaneously - they are the Au Gratin Potatoes and the Sweet Potato Souffle. The first should cook at 375 Degrees ...
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1 vote
2 answers
344 views

How long to sous vide shoulder lamb chop?

How to Sous Vide Lamb says: Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.0ºC) Sous Vide Lamb Chops with Chimichurri Compound ...
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1 vote
1 answer
519 views

Gritty White Globules in Precooked Grocery Store Sausage?

I've been buying some various types of precooked brand-name sausages from the grocery store over the last few months, and while they've been pretty good I have consistently found these little white ...
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  • 1,042
1 vote
0 answers
143 views

Cooking time for vegetables in plain water versus in a soup

I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
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  • 33
3 votes
1 answer
154 views

How much to cook fennel?

I would like to prepare a dish with fennel (foeniculum vulgare) as it has blossomed recently. Should I cultivate the leaves, fruits and afterwards the bulb or should I leave the bulb since it is a ...
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  • 213
0 votes
1 answer
3k 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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1 vote
0 answers
91 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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  • 347
3 votes
1 answer
244 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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