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
2
votes
1answer
45 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 ...
3
votes
4answers
35k views

Advice for cooking two pumpkin pies at once

Tonight my wife will attempt the feat of cooking two of her pumpkin pies at once. Given the firing schedule for one pie (the Libby's recipe for one pie- 15 mins @ 425, reduce to 350 for 40-50 mins), ...
5
votes
2answers
6k views

Is there a general algorithm for calculating the amount of time to roast meat?

Often, when you buy meat from the store, it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm ...
4
votes
3answers
1k views

Will cooking meat with the thermometer in affect the cooking time?

Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an oiled baking dish & season as desired ...
0
votes
2answers
2k views

Baking Adjustments When Using a Countertop Oven

I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should make any adjustments (I'm used to baking ...
3
votes
3answers
4k 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?
3
votes
3answers
43k views

Can I finish cooking a pork roast next day after partially cooking it

I will be having 17 people for dinner, and I will serve a pork roast. Can I partially cook it, wait until it cools, wrap it and put it the refrigerator and finish cooking it the next day?
1
vote
0answers
84 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 ...
4
votes
5answers
252 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 ...
6
votes
3answers
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 ...
3
votes
1answer
124 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 ...
1
vote
1answer
159 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? ...
2
votes
5answers
36k views

Boiling rice - drain or boil off water?

Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. Boil ...
13
votes
5answers
27k views

Does bacon need to be fried until crisp?

I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
3
votes
4answers
271 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, ...
0
votes
0answers
52 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 ...
23
votes
17answers
228k views

How long should I cook pasta sauce?

I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on a small flame for a bit more. As a ...
4
votes
3answers
11k 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 ...
3
votes
4answers
16k views

Can the duration of the whistle determine if food inside a pressure cooker is cooked

Building upon this question, I was wondering if the duration of the whistle can be used to determine if the food inside a pressure cooker is cooked. As suggested by a couple of answers in the ...
1
vote
1answer
65 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 ...
3
votes
2answers
173 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 ...
0
votes
2answers
140 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 ...
1
vote
1answer
1k views

Why cool creme brulee?

Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every recipe I find.
19
votes
18answers
199k 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
1answer
50 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 (...
7
votes
7answers
61k 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 ...
1
vote
0answers
47 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 ...
1
vote
0answers
110 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 ...
3
votes
3answers
66k views

Why has the meat turned out to be hard like rubber?

I was following this recipe for Chinese Stir-Fired Steak with Peppers. I think I messed it up by cooking this for too long. The meat (I used lamb's meat) turned out very hard, like rubber. I suspect ...
1
vote
3answers
258 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 ...
0
votes
1answer
83 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 ...
3
votes
1answer
167 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 ...
2
votes
2answers
208 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 ...
2
votes
2answers
76 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 ...
0
votes
4answers
30k views

heating ham at 200 degrees versus 325 degrees

If I am heating a fully cooked ham that directs me to cook at 325 degrees F for 20 minutes per pound (ham is 3.38#) and I want to heat it through at a 200 degree F temp. How long should I put the ham ...
1
vote
1answer
1k 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 ...
14
votes
3answers
54k 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
51k 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
168 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
192 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
3k 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
141 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
775 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
103 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
79k 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
46k 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
34k 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
1k 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
75 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
207 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, ...

1
2 3 4 5 6