Questions tagged [cooking-time]

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

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0answers
97 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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1answer
73 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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3answers
189 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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1answer
158 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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2answers
202 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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2answers
57 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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1answer
174 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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1answer
62 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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1answer
146 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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0answers
138 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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0answers
101 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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1answer
185 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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64 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
151 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
149 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
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 ...
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1answer
115 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
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 ...
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4answers
3k 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 ...
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1answer
135 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
186 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
183 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
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, ...
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2answers
105 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
116 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
166 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
89 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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3answers
312 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
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 ...
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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
200 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
133 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
514 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
413 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
931 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
215 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
225 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
7k 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
1k 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
982 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
119 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
116 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
268 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
259 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
66 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
3k 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
625 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
598 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?