Questions tagged [cooking-time]

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

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7 votes
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Can you finish a quality steak in the microwave

If you look at recommendations on how to prepare a quality steak there are usually three steps to it. Sear on both sides with very high heat until the outside is done to your liking Put into the oven ...
quarague's user avatar
  • 1,225
4 votes
4 answers
892 views

When cooking in a stove-top pressure cooker, is the time to cook a particular food item the same, irrespective of the quantity?

I was searching online for how much time is needed for cooking 1/2 kg of rice in a stove-top pressure cooker and came across this guide - How Long Does it Take to Cook Rice in a Pressure Cooker? It ...
sfxedit's user avatar
  • 335
0 votes
2 answers
222 views

Modern zucchini cooking time?

I have multiple recipes for soup that include zucchini (courgette) that are all at least 30-40 years old, and all of them seem to have you add the zucchini late in the cooking time, as if the zucchini ...
Ernest Friedman-Hill's user avatar
18 votes
1 answer
3k views

How long should I keep minced garlic in lemon juice?

A problem that I sometimes encounter when making dressings or tahini hummus is deciding how long I need to soak garlic in lemon juice after mincing it. For context, there are several reputable ...
Andrew Jackson's user avatar
4 votes
1 answer
188 views

How would you recommend further improving this "the eggs take longer than the pizza" solution?

Based on the incredible answers and discussion here Resolve a "the eggs take longer than the pizza" issue? After a few experiments it does seem to be the case that incredibly eggs for 4 ...
Fattie's user avatar
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15 votes
10 answers
9k views

Resolve a "the eggs take longer than the pizza" issue?

I often cook a typical frozen pizza like this in a typical mini-oven like this I go with a nominal 420° indicated on the small over for 13 minutes. ("12-14 mins" suggested on the packaging....
Fattie's user avatar
  • 209
0 votes
2 answers
928 views

How long does it take to boil fresh spinach?

I am going to cook a cream of spinach soup but I am confused about cooking time: Starting with the point that I am going to cook fresh, full-grown spinach in broth, that is boiling it in water. While ...
mattia.b89's user avatar
1 vote
3 answers
332 views

Mnemonic tricks to remember all cooking steps correctly

I am looking for some advice on what some mnemonic tricks could be for remembering the following, when memorizing or preparing to cook a recipe by heart: oven temperatures procedures (remembering the ...
Joselin Jocklingson's user avatar
0 votes
2 answers
174 views

BBQ chicken and burger patty too dry

I m not an expert at BBQ but last time I made them, 2 things happened. When they were looking juicy and cooked from outside, when checked from inside they were still raw but after cooking for a while, ...
localhost's user avatar
  • 171
8 votes
3 answers
5k views

Could it really make sense to cook garlic for more than a minute?

What really puzzles me is the tendency of some cooks to boil or stew garlic for extended periods of time. Even if you don't dice it finely, as I usually do, some of it is going to be destroyed in ...
Sergey Zolotarev's user avatar
2 votes
1 answer
86 views

Discrepancy of convention for specifying dimensions between stovetop and baking pans

I noticed what appears to be a discrepancy, and I would like to confirm. When skillet manufacturers assign labels to their wares (cast iron, triply, etc), then a "12″ skillet" has a bottom ...
Sam7919's user avatar
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7 votes
3 answers
2k views

Does squeezing out liquid from shredded potatoes significantly reduce cook time?

I tried the following casserole recipe from a cook book. Mix fish filet pieces and fresh peas in a casserole dish. Add a mixture of cream and white wine as sauce. Peel and grate potatoes, squeeze them ...
quarague's user avatar
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3 votes
4 answers
326 views

How do achieve a dry injera top without burning the bottom?

I've tried making injera 3 times so far, the last time went best, but I struggled a bit with actually cooking them. Note that I don't typically make pancakes or crepes either, so my familiarity with ...
Italian Philosophers 4 Monica's user avatar
7 votes
6 answers
1k views

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. ...
wkw's user avatar
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7 votes
1 answer
319 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 ...
trejder's user avatar
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1 vote
2 answers
581 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),...
Greybeard's user avatar
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1 vote
1 answer
528 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!?
Teresa's user avatar
  • 11
2 votes
1 answer
322 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, ...
Roo Tenshi's user avatar
2 votes
0 answers
1k 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 ...
Amanda's user avatar
  • 21
0 votes
2 answers
882 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 ...
user avatar
1 vote
3 answers
318 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....
Ozgur Kucukyildirim's user avatar
20 votes
7 answers
8k 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 ...
Elmy's user avatar
  • 1,248
2 votes
1 answer
854 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 ...
Jonathon's user avatar
  • 265
12 votes
6 answers
8k 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 ...
John's user avatar
  • 121
1 vote
1 answer
1k 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 ...
J007B's user avatar
  • 287
0 votes
3 answers
7k 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 ...
c1uq92's user avatar
  • 101
20 votes
6 answers
11k 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 ...
JNL's user avatar
  • 201
2 votes
2 answers
250 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 ...
JoDraX's user avatar
  • 123
1 vote
1 answer
273 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 ...
jay613's user avatar
  • 187
1 vote
1 answer
598 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 ...
nachime's user avatar
  • 111
1 vote
2 answers
2k 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. ...
Evorlor's user avatar
  • 234
0 votes
3 answers
2k 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 ...
NibblyPig's user avatar
  • 123
2 votes
2 answers
9k 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 ...
Eliza Wilson's user avatar
-1 votes
2 answers
397 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?
Kevin's user avatar
  • 1
1 vote
1 answer
965 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 ...
John Liu's user avatar
3 votes
1 answer
105 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 ...
Bertrand Einstein IV's user avatar
1 vote
0 answers
187 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 ...
user avatar
3 votes
1 answer
177 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 ...
Tom's user avatar
  • 1,564
6 votes
3 answers
2k 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 ...
PLL's user avatar
  • 1,061
2 votes
1 answer
475 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? ...
squidlydeux's user avatar
2 votes
4 answers
680 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, ...
Sam7919's user avatar
  • 757
0 votes
0 answers
58 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 ...
Hugo's user avatar
  • 869
4 votes
5 answers
1k 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 ...
Chris H's user avatar
  • 44.2k
1 vote
1 answer
171 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 ...
dbmag9's user avatar
  • 12.1k
0 votes
2 answers
2k 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 ...
dragonmnl's user avatar
  • 139
3 votes
3 answers
5k 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 ...
Thufir's user avatar
  • 149
1 vote
1 answer
167 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 (...
Elenna123's user avatar
1 vote
0 answers
247 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 ...
Backgammon's user avatar
1 vote
0 answers
125 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 ...
R S's user avatar
  • 449
0 votes
1 answer
171 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 ...
R S's user avatar
  • 449

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