Questions tagged [efficiency]

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Maximum transfer of energy to the pan

On an induction cook-top, does it make a difference in the efficiency of the pan that is getting heated if the pan has more or less a concentration of like stainless steel? Is efficiency less if the ...
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4 votes
5 answers
588 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
2 answers
521 views

Optimizing for efficiency: boiling frozen salmon without defrosting

Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health. I have frozen salmon filets (small/thin) I'd like to cook in boiling water, ...
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3 votes
2 answers
2k views

Baking Steel/Pizza Steel Design

I use pizza stones all the time, but recently have heard about pizza steel/baking steel which is claimed to produce better results. I have the know-how and materials to make my own, but do now know ...
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4 votes
2 answers
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Is it practical to boil drinking water in a pressure cooker?

At my home and relative's homes I've never seen anyone using a pressure cooker to boil water (to make it safe for drinking). They just take an ordinary steel vessel, fill it with tap water, add some ...
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  • 307
2 votes
1 answer
3k 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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4 votes
2 answers
2k views

Is washing hands before handling meat/poultry necessary?

I was wondering if meat and chicken get cooked well, do we need to wash our hands before handling it?
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  • 195
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2 answers
436 views

Safe and efficient way to keep hands clean while preparing food [duplicate]

In various cooking videos (either online or tv etc) I have seen the cook typically touch either raw chicken or raw meat or raw eggs and then without washing their hands touch other thing like salt and ...
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  • 195
2 votes
1 answer
897 views

Does an Instant Pot actually save time?

For some time people have been making much of the Instant Pot as a time-saving tool. I recently bought one and it produces good results, but I'm not sold on it as a time-saver. Tonight, for instance, ...
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  • 1,494
1 vote
2 answers
776 views

What are the limits on baking at 400F/200C?

I recently saw this video and the accompanying article on the New York Times website, which describes cooking a Thanksgiving dinner (including turkey, a crumble, dressing, and a sweet potato gratin) ...
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  • 1,494
2 votes
2 answers
180 views

Improve efficiency cooking for one [closed]

As someone who cooks for themselves alone a lot, how can I improve my efficiency/speed of prep, cooking, clean up etc.
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2 answers
282 views

How do I become more time efficient in the kitchen? [closed]

The only thing holding me back from truly enjoying cooking is that it takes so much of my time. The prepping, cooking, cleaning... What techniques do professional chefs utilize to cook a three ...
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4 answers
1k views

What is the most energy efficient way to cook meat on an electric stove?

I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly ...
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1 vote
1 answer
403 views

Blending pineapples and coconuts whole, safety and experience?

A coconut and a pineapple are blended in their entirety, shell, leaves and all. Resulting in a smoothie like drink. https://m.youtube.com/watch?v=XbKCA1KUeqQ Is this safe? As for example, it ...
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  • 155
11 votes
1 answer
13k views

Pressure cooker rice quality vs high-end rice cooker

I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi, Tiger, Toshiba RC-18NMF with its cast-...
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9 votes
5 answers
485 views

Using the leftover oven heat

I use my oven a lot to bake things and roast vegetables, usually at 350 or 400 F. It stays hot for a while afterwards, and it seems like such a waste to not somehow use that heat. Are there any dishes ...
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13 votes
6 answers
3k views

Ways to make my cooking routine more efficient?

I enjoy cooking. In an ideal world, I'd spend some time messing around in the kitchen four or five nights a week. But as it stands, I'm very busy, on a very tight budget, and trying to keep up with my ...
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1 vote
1 answer
1k views

What is the fastest way / highest temp you made duck confit?

I know I know this is supposed to be a slow thing, but how have you "cheated" and got away with it? Most recipes calls for at least 4 hours of cooking and at less than 275F. Cooling then re-crisping ...
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  • 271
4 votes
5 answers
45k views

Fastest or most efficient way to cook rice in a pot with a lid?

Without using (read: buying) a rice cooker, what methods can I use to reduce active cooking time for brown rice? Does pre-soaking help? Should I add the rice before or after bringing the water to a ...
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5 votes
2 answers
9k views

Roasting multiple vegetables at once

I have plans to make a roasted vegetable soup. The tentative list of veggies (that need roasting) is: sweet peppers, onions, carrots, garlic, zuchini (maybe), small weird purple potatoes. I've ...
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6 votes
3 answers
5k views

Tips for remembering recipes

I often find myself remembering the ingredients that go in a recipe, but forgetting the exact amounts. Are there some tricks/tips that professional cooks use to help them remember recipes so they don'...
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  • 2,197
19 votes
12 answers
4k views

Timing cooking: methods / workflow

I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table, for each course, etc. A multitasking / ...
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