Questions tagged [cooking-time]

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

Filter by
Sorted by
Tagged with
13
votes
3answers
42k views

How can I ensure that scrambled eggs will be fully cooked?

I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are ...
2
votes
4answers
41k views

Meaning of do not thaw for frozen food

Today I bought frozen food for the first time and the brand is Mc Coin. I read the instructions, which have the following instructions; Do Not Thaw and cook from frozen I am unsure how to parse ...
1
vote
1answer
54 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 ...
1
vote
1answer
96 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 ...
0
votes
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 ...
1
vote
0answers
93 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 ...
7
votes
3answers
288 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?
2
votes
0answers
62 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 ...
6
votes
4answers
73k views

How long does it take to smoke a chicken?

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
14
votes
5answers
35k views

How can I cook dried noodles with just hot water?

I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot ...
4
votes
3answers
17k views

How should I adjust oven temperature/time to have two dishes ready at the same time?

I want to cook two vegetable dishes at one time for a dinner party. The first, a vegetable loaf, has to be cooked at 325° F for 1 hour The other, a casserole, requires 350° F for 30 min. How can I ...
0
votes
1answer
122 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 ...
1
vote
0answers
31 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 ...
3
votes
1answer
145 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, ...
19
votes
16answers
166k views

Can I safely roast a chicken for 4 to 5 hours on a low heat?

Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening? I've ...
1
vote
2answers
3k views

What is the lowest temperature possible (of water) to cook meat in?

Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be for it to be still able to cook the meat? ...
2
votes
1answer
146 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. ...
5
votes
3answers
197 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 ...
1
vote
0answers
56 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 ...
0
votes
1answer
84 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 ...
2
votes
1answer
149 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?
20
votes
4answers
16k views

How can I tell if the food inside a pressure cooker is done cooking?

I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Operating on the premise that a pressure ...
0
votes
1answer
104 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 ...
8
votes
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 ...
20
votes
10answers
170k views

How can I melt cheese for dipping?

I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I ...
3
votes
1answer
120 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. ...
3
votes
1answer
276 views

Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?

I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that asks you to put your ramekins into a ...
16
votes
4answers
36k views

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
10
votes
3answers
178k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
0
votes
1answer
2k 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, ...
1
vote
1answer
178 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 ...
1
vote
1answer
158 views

Is it necessary to peel aubergine?

Do we really have to peel aubergine before cooking? Or can we cook it without peeling?
2
votes
2answers
89 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 ...
0
votes
1answer
109 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 ...
4
votes
2answers
6k views

Cooking oranges to put in a cake

I found some recipes like this one for orange cake where the oranges are cooked in whole for 45 minutes up to two hours before they get pureed. What does cooking oranges do to them - does it remove ...
2
votes
1answer
80 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 ...
1
vote
1answer
86 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 ...
1
vote
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!!
9
votes
5answers
67k views

Chili cooking time

I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding suggest about a 30 minute simmer once the ...
3
votes
1answer
283 views

What makes overcooked fish smell?

The best I have found is the following: "The house-permeating “fishy” aroma of cooked fish appears to involve a group of volatile molecules formed by fatty-acid fragments reacting with TMAO (...
0
votes
2answers
196 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 ...
1
vote
1answer
131 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 ...
0
votes
1answer
360 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 ...
4
votes
1answer
394 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 ...
2
votes
1answer
817 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 ...
7
votes
1answer
223 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 ...
4
votes
1answer
264 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 ...
4
votes
4answers
46k views

How to know when to remove lemon squares from oven?

I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to overbake it, but I don't want to underbake ...
6
votes
7answers
46k views

Can you estimate how long it takes to reduce a liquid?

In a lot of recipes, there is a step that includes reducing your liquid. In most sauces, this isn't a problem, since you just need to thicken it and that's something you can see and doesn't take a ...
4
votes
2answers
8k views

Adding cold water during cooking of beans and cooking time

After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room temperature) during boiling, temperature ...