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Questions tagged [heat]

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6 votes
2 answers
262 views

Does it matter where you put things in the microwave?

One thing I know about microwaves is they have standing waves such that if you put food all over them it will heat up at different rates. This is to do with the creation of a standing wave, from the ...
User65535's user avatar
  • 1,333
1 vote
1 answer
212 views

Why does cooking meat with heat from all sides make such a big difference in taste?

I have this apparatus that you put in a whole bird's butt and it keeps the bird upright in the oven. I have tried cooking the same bird with the same spices and the same resting time. All the ...
Neil Meyer's user avatar
  • 4,892
7 votes
3 answers
4k views

Is it true that a roasting pan shields the bottom of a turkey from heat in a conventional oven?

I saw some comments from people who said it's not a good idea to roast a turkey in a pan with deep sides, because the sides will block air flow from reaching the bottom of the turkey, resulting in ...
pacoverflow's user avatar
0 votes
1 answer
428 views

has microwave safe plastic plate gone bad

I used my microwave oven to reheat Vermicelli. The plate was hot and the plate's centre side got bulged up a bit ( i mean noticeable level ), I never saw this before. I used microwave safe plastic I'...
Vivo's user avatar
  • 109
2 votes
2 answers
159 views

Would a small solid block of metal on an electric stove transfer enough heat to a round bottom wok?

I want to see if I can use a round bottom wok on an electric stove (not induction). And I figured would using a solid metal block the width of a large hob work? I figured if it curves up the sides a ...
Jack Rose's user avatar
1 vote
2 answers
372 views

Pressure canning issue with weight and timing

I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce? What's difficult about ...
Flala7's user avatar
  • 11
0 votes
1 answer
383 views

Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better? [closed]

So some people swear by putting a pizza or baking stone at the base of their oven to even out the hot spots and help maintain temperature by decreasing huge fluctuations in temperature in their oven ...
September's user avatar
1 vote
1 answer
125 views

Can a generic clay smoker work as well as a Kamado Joe?

I've been wanting to buy a regular-sized 18" Kamado ceramic grill, but they're extremely expensive. Not only that, but I don't live in the continental US so I have to pay to transport this 300-lb ...
fdkgfosfskjdlsjdlkfsf's user avatar
3 votes
1 answer
332 views

Sputtering Avocado Oil at High Temps

I recently purchased avocado oil from Costco, specifically Marianne's Harvest Brands Avocado Oil. I've tried frying/sauteing with it a couple of times, and so far, every time I've heated it up, it ...
Adventurous Pallet's user avatar
1 vote
2 answers
322 views

Heat/Fire hazard with over the range convection oven?

I'm interested in getting a new combination convection/microwave oven that would fit over the range. There are wooden cabinets just above and around the space where I currently have a microwave. Would ...
Karen L's user avatar
  • 13
0 votes
1 answer
948 views

Is there a rule of thumb for the order in which different vegetables should be cooked?

Say I'm preparing a stew that calls for various ingredients such as celery, carrots, leek, onions... Is there any rule of thumb in which order to add these ingredients to the pan, taking into account ...
Martin's user avatar
  • 1
1 vote
1 answer
2k views

What baking sheet material(s) are best, and at least safe, in temperatures up to 550 (°F) degrees?

My oven goes up to 550 Fahrenheit degrees and it seems the sheets I've found so far are safe up to 500-450°F. Are there concerns with potential chemical releases that buyers should be familiar with if ...
user289394's user avatar
0 votes
1 answer
757 views

My bowl cracked when I poured hot soup into it - what happened?

I was preparing a bowl of Ramen Noodles, and rather than use a ladle decided to just pour the soup directly into an old ceramic bowl (at least 10 years old). Suddenly, the soup starts to spill out of ...
Zibbobz's user avatar
  • 1,227
26 votes
4 answers
10k views

How Can Cooked Meat Still Have Protein Value?

I've been taught 2 things that seem to contradict each other: Cooked meat has plenty of protein Heating proteins denatures them and damages/changes them If this is the case, then cooked meat must ...
Tom J Nowell's user avatar
2 votes
2 answers
437 views

How to get brown tops to my garlic knots

I've found some good recipes for garlic knots, but can't get them to have that restaurant style brown tops to them. The best I can do is get them slightly brown at the top if I cook them longer than ...
gdawgrancid's user avatar
2 votes
3 answers
353 views

Will seasoning stainless steel increase heat transfer to pizza dough?

I asked some time ago questions regarding a pizza oven I planned to buy and bought eventually. As the oven is pretty small it's difficult to maneuver inside it pizzas that are more than bite-sized. My ...
TLSO's user avatar
  • 281
4 votes
1 answer
163 views

Why does flipping something seem to always require turning up the heat?

Let's say I'm grilling a sandwich or a burrito. One side gets done nicely after a few minutes, but when I flip it over it takes 5 to finish the other side unless I turn up the heat. Why? I can't ...
Dshiz's user avatar
  • 143
1 vote
1 answer
158 views

Mushroom mousse(-ish) that takes well moderate heat

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...
tobast's user avatar
  • 11
5 votes
1 answer
848 views

Is there a "standard" stove heat?

When I'm trying to replicate a dish from a professional chef's video, I notice that sometimes they make a point to call out what heat they are using on the stove, but often they don't, not even using ...
Karl Bielefeldt's user avatar
0 votes
2 answers
2k views

Given that fat has a lower specific heat than water, why do meats with higher fat content take longer to cook?

Meats with a low fat content, like shrimp and chicken breast are often suggested to be cooked at a high temperature for a short period of time. However meats with a higher fat content, such as beef ...
user avatar
12 votes
5 answers
5k views

Getting even heat on a gas stove

I am cooking on gas stoves very seldomly, mostly in some hotel/airbnb's with a small personal kitchen. I often have this problem: the gas comes out in a ring of blue flames. I think more expensive ...
AnoE's user avatar
  • 822
19 votes
3 answers
4k views

Does preheating a pan before sautéing aromatics make a difference?

Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in the pan first to get a good “sear”, but is it ...
proto_trash's user avatar
5 votes
2 answers
484 views

Scientific results on which oils to use for pan-frying

I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). Since there seems to be no agreement and ...
Erik's user avatar
  • 59
1 vote
1 answer
327 views

How can a tandoor oven cook skewered meat evenly

I am going to build or buy a tandoor. Before I invest, I have done some research into how to cook in one. The part that confuses me is, all the video's I have seen, show the skewers in the tandoor ...
MyDaftQuestions's user avatar
10 votes
4 answers
5k views

Why doesn't a microwave heat the air around food, in addition to the food itself?

I'm reading Harold McGee's "On Food And Cooking", and in the "Microwave Cooking" section he writes: Since the air in the oven is not heated, microwave ovens can’t brown meat ...
Richie Thomas's user avatar
0 votes
1 answer
264 views

Heating milk in yogurt-making

I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manufacture, do I need to heat/cool the ...
Alfred's user avatar
  • 1
-4 votes
1 answer
140 views

What causes pollution when cooking? [closed]

I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case. It is sometimes brought up that cooking causes pollution. I learned of ...
Luc's user avatar
  • 95
1 vote
2 answers
435 views

Cooking and keeping food warm while traveling? [closed]

Can somebody keep food warm by using heat from inside of an electric vehicle or do these vehicles waste less thermal energy, meaning more efficient in traveling then warming?
Stilian Theodhosi's user avatar
8 votes
3 answers
974 views

Lactic fermentation related question: Is there a relationship between pH, salinity, fermentation magic, and heat?

I am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is part of the equation. I know there seems to be a ...
user1787331's user avatar
2 votes
1 answer
321 views

What is acceptable tolerance for heat distribution in frying pan

I have purchased a crepe pan but I think my question applies to any frying pan. In my case I'm on halogen as a heat source but I don't believe that it matters too much. I think the goal is for pans to ...
MyDaftQuestions's user avatar
-2 votes
2 answers
558 views

cooling a hot pan while cooking

My question is about cooling a pan while cooking. I come to the issue when I'm making a dish and it tells me to have a pan at medium-high to sear meat. Then it tells me to remove the item and saute ...
sam motala's user avatar
1 vote
1 answer
2k views

Are bonded stainless pans safe to use if they make knocking sounds?

We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to notice however that a few of the smaller ...
other_dave's user avatar
11 votes
2 answers
9k views

How can you cook milk without it burning the pan?

How can you cook milk without it burning the pan? The intention isn't just to heat/warm the milk, but to thoroughly cook it. Burned pans are hard to clean, and they make the milk taste burned. The ...
Brōtsyorfuzthrāx's user avatar
3 votes
2 answers
325 views

oil shimmering or just smoking?

So im relatively new to cooking and im reading all the technique focused books I can. I noticed that for the same exact goal (ie browning a piece of meat) some books call for you to heat the oil until ...
user225649's user avatar
3 votes
3 answers
312 views

Are there any resources specifically on cooking with high-heat wok burners?

I recently got myself a high-power wok burner, like the ones they use in professional Asian restaurants. Cooking with it is a ton of fun, but sometimes I find myself overwhelmed by the heat output. ...
MaxD's user avatar
  • 1,435
2 votes
0 answers
145 views

Sourdough starter in hot climate

I live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur recipe found online, and whole wheat ...
Lily's user avatar
  • 21
8 votes
3 answers
3k views

Are gas stoves preferred in a commercial kitchen due to having a constant heat source

I'm a home cook and have never been inside a commercial kitchen - I believe though, in a commercial kitchen, gas stoves are preferable due to having a constant heat in contrast to an induction or ...
Dave's user avatar
  • 1,166
0 votes
2 answers
3k views

Can you heat up a pudding mixture with cool whip?

I'm making a dessert that needed instant pudding, but I got the cooking one by accident. I added it without realizing. The mixture is the pudding, milk, and cool whip. If I heat it up, will it ruin ...
Jess's user avatar
  • 9
1 vote
0 answers
89 views

I baked breads, rolls, pizzas, marinated meats starting with a cold oven to use less energy. Is my “strategy” unpromising when baking sweet desserts?

My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition as far as baking savoury items is ...
user96769's user avatar
34 votes
6 answers
12k views

Why should one pre-heat an oven?

When cooking potatoes and bellpepper in an oven, it is highly recommended to pre-heat the oven. Why would it be a problem to put them in the oven while it is heating up ? Thank you very much ! :)
niilzon's user avatar
  • 443
1 vote
0 answers
259 views

Why does food get cold faster in some locales than others?

I live in a dry climate at 7,000 feet where we experience a true four seasons. The temperature range can be vast from below 0 degrees farenheit to the high 90s and sometimes over 100. I've noticed ...
RJo's user avatar
  • 139
0 votes
0 answers
231 views

Keeping food warm: Do double duty with heated dinner plate and enameled cast iron sizzle "charger" plate?

Will using both a heated dinner plate and an enameled cast iron sizzle plate as a charger (under the dinner plate) keep food warm for an appreciably longer time than simply heating the dinner plate or ...
RJo's user avatar
  • 139
3 votes
2 answers
2k views

Can alcohol evaporation get you drunk?

So, there was an article saying if you vaporize alcohol and Inhale, that you can consume it and it will go into your bloodstream and make you drunk. I’m wondering if when you cook with alcohol and ...
Mae's user avatar
  • 31
-3 votes
2 answers
111 views

(Technology idea) "Fly-by-wire" gas cooktop controls - feasible? [closed]

I've seen recipes that require precise temperature control and had a potentially groundbreaking idea stem from it: how does the idea of fully-digital cooktop controls sound to all you cooks out there? ...
Tryyn S's user avatar
6 votes
1 answer
346 views

Do gel spheres hold up to heat?

I want to plate a carrot sphere, made using reverse spherification, for a hot entrée. How do carrot spheres hold up to heat?
Anthony Brienza's user avatar
11 votes
7 answers
18k views

Do household ovens ventilate heat to the outdoors?

If I run my oven in the summer at 400F(~200°C) for an hour or two, this produces a great amount of heat. Is this energy vented outdoors once the oven is turned off, or does it simply dissipate from ...
Behacad's user avatar
  • 1,902
3 votes
2 answers
847 views

How to estimate Scoville level of home-made pepper sauce??

I am making a sauce that has:- 3 Ghost peppers, 1 Cherry Bomb pepper, 1 Jalapeño pepper, 1 Habanero pepper, 1 Lady Finger pepper. It also has Tabasco sauce and Cayenne pepper. My friends want ...
Hot in the Kitchen's user avatar
66 votes
5 answers
19k views

Why do you need to heat the pan before heating the olive oil?

In the Netflix documentary Salt Fat Acid Heat, Samin Nosrat says this when she is making sofrito and she is about to put olive oil into the pan: This is one of those important things that I think ...
Josh Withee's user avatar
-3 votes
2 answers
840 views

Does cooking or baking with honey make it toxic?

I've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that does not affect the quality of these?
Maira Khan's user avatar
4 votes
2 answers
4k views

Is it okay for oil to smoke in stir-fry?

I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've heard, it's game over-- the oil is ...
user avatar