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Questions tagged [heat]

The tag has no usage guidance.

-1
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2answers
146 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?
4
votes
2answers
268 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 ...
1
vote
1answer
292 views

Should my oven have a hole like this? [duplicate]

I moved to a new apartment and under the far left burner is a hole into the oven: That is my pizza stone you are seeing through the hole. I understand that the oven needs some ventilation, but this ...
2
votes
1answer
148 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 ...
3
votes
3answers
140 views

What food can contain a hot drink?

Tempered chocolate, thickened caramel, even ice can all be used to produce a container (aka cup, mug, glass) for a liquid which, after drinking, can then also be consumed. Is there an edible material ...
5
votes
2answers
192 views

Habaneros…and bananas?

I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the sweetness). To everyone's surprise, the ...
1
vote
1answer
146 views

Heating part baked baguettes in lid-covered pyrex

Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in ...
1
vote
0answers
129 views

Can I heat-treat wheat bran or flour at home?

For instance, I can only buy unprocessed wheat bran near me, and it has a warning on it that says "not ready to eat, must be thoroughly cooked." I'd like to be able to toast it or something to be able ...
1
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3answers
86 views

Energy usage of an oven

Does it take more energy to heat an oven to 350 degrees from cold or to leave it at 350 degrees for one hour?
6
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4answers
4k 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 ...
1
vote
1answer
236 views

How can I get even heat from consumer gas stovetop burners?

I have a 5 burner modern style gas cooktop (KitchenAid), 4 in standard positions, one big double in the center. 4 of the burners are all the standard circular shaped and seems most of their heat ...
0
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0answers
280 views

Heat source of a microwave convection oven

What is the Heat source of a microwave convection oven, is there electric heating elements?
2
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4answers
2k views

Why can't I put food on the pan while the stove is heating up?

I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't put stuff on the pan and then turn on the ...
1
vote
2answers
344 views

Does there exist a non-rust substitute for an iron-cast pan?

I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food. As I understand it, the reason why food cooked in an cast-iron pan tastes better is that the ...
0
votes
1answer
566 views

Can Soda Lime glass handle hot liquid? (Like tea, soup, etc.)

Can Soda Lime glass handle storage of hot liquid? Like tea, soup, hot chocolate, etc.
0
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0answers
83 views

Why cooking makes foods such as rice and vegetables soft?

My initial guess was it is due to absorption of water during cooking (role of heat is probably to accelerate this process). So to verify this I have left uncooked rice in water for two days but so far ...
9
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2answers
4k views

How to explain why aluminum won't work on an induction stove?

Those cooks who use induction ranges love them, but some lament the limited type of pans available. Alas my powers of explanation are not good enough to explain how an induction stove works well ...
0
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0answers
395 views

Fresh, pasteurized, UN-opened milk in a plastic carton left in a hot car…safe or not? [duplicate]

Dear food & cooking wizards: I managed to leave an unopened, fresh, new, half-gallon of 2% milk in my car on the hottest day of our summer (so far, anyways) in the balmy state of Arizona (sarcasm ...
5
votes
1answer
57 views

Need to maintain gelato at 10-18 °F without electricity

I will be vending a soft serve/gelato at events and festivals this summer. I need to maintain its soft frozen temperature between 10 and 18 °F (-12 to -7 °C), but most events are very limited on power....
14
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7answers
6k views

Why does oil transfer heat to food more gradually than water?

While working on the homework for week 2 of Harvardx's Edx course, SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science, I came across this question: The difference in the ...
8
votes
2answers
2k views

Why is there a 2 step heating process for making custard for ice cream

I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves: ...
0
votes
1answer
90 views

What effect does heat have on cooking oil shelf life?

I'm referring to any/all cooking oils. I am wondering what temperatures cause significant degradation in quality or rancidity.
0
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0answers
40 views

Is Teflon coated plate for electric tandoor better (safe) or should one prefer an aluminium plate? [duplicate]

Is Teflon coated plate for electric tandoor better (safe) or should one prefer an aluminum plate? This isn't a standard "is Teflon dangerous" question. Everyone knows that Teflon shouldn't be used ...
3
votes
1answer
82 views

How to avoid vegetables sticking on heat-resistant glass dish?

Sometimes I cook vegetables + fruits in a heat-resistant glass dish (yena/jena/pyrex, -40-300 Celsius degrees). I cut them into small pieces (carrots, potatoes, parsnip, mushrooms, onion, quince, ...
4
votes
2answers
632 views

Frying pan Teflon damage

I have a problem. Let's say I buy a frying pan for about 130 EUR. But after 5 months of using it 3 times a week, it looks like the photo. What am I doing wrong please ? (I never scratch the pan. I ...
10
votes
1answer
1k views

How to get heat high enough for stir fry?

Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic way to get the extreme heat output that ...
16
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5answers
69k views

Why must the oven be preheated for a Pyrex glass pan?

This Pyrex glass safety label says "Always preheat oven". Any idea why?
1
vote
3answers
4k views

Why does food cooked in the microwave heat inside-out?

The other day I was heating a left over casserole that was placed in the freezer for 24 hours before I decided to reheat it. I heated it in the microwave for 4 min. What I noticed was the outside ...
0
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0answers
57 views

Gas stove output

I have a small apartment Hotpoint gas stove that I routinely use for cooking every day meals as well as more elaborate ones using my hoard of kitchen equipment from omelette pans to cast iron wok. ...
4
votes
3answers
1k views

When making fried rice, how does the amount of heat affect the taste of the food?

This answer talks about the amount of heat required for cooking fried rice which tastes similar to restaurants. I want to understand the science behind it. Please explain.
1
vote
0answers
58 views

Why would milk form a dense emulsion when warmed?

About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour milk, and separates into tiny cheese ...
23
votes
5answers
10k views

Preventing my toast from becoming wet when I put it on the plate

Since I moved to my new flat, I have a problem when heating bread in any way. What happens is that if I put it on a plate, it gets very wet on the plate side. This is so acute that drops appear on the ...
3
votes
0answers
327 views

How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little worried if it ...
2
votes
0answers
607 views

Is there standard terminology for the doneness of bacon strips?

As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard (getting towards al dente), to a medium ...
4
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3answers
1k views

Why would the first few pancakes come out perfect, but only get worse from there?

I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe: Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk pinch of salt Method Mix all the ingredients ...
1
vote
1answer
123 views

Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
7
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2answers
2k views

Is it safe to use non stick cookware over a flame? [closed]

I have recently started to learn how to cook. Whenever I am trying to make a chapati or to cook a vegetable, I start experiencing an acute headache, most likely because of the steam or maybe the flame ...
3
votes
1answer
60 views

Cezve doesn't leak with cold water in it, leaks after heating

I have a cezve I bought some time ago. I've tried making some coffee with it, and after about 30 seconds of heating on the stove, it starts to leak (dripping one by one). Is there any way to fix this, ...
3
votes
1answer
201 views

Watermelon - picking and managing them during heat

There are a lot of posts and videos on the internet about picking up the correct watermelon. Sure. I get that. My question varies a little different. I currently live in the UAE and climates here ...
5
votes
1answer
132 views

Which cookware material should be used to retain the heat of the prepared tea?

I have glass, plastic, stainless steel, earthenware, and melamine vessels. Which one of out of them should be used to retain the heat of the prepared tea for a long duration? Is there any better ...
1
vote
2answers
3k views

Best heat source for fondue? Will an induction cooktop work?

I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wasn't sure; it could have simply been a ...
5
votes
3answers
2k views

What is the impact of high heat on wine?

I usually use wine in my tomato sauces, which are usually slowly simmered on the lowest heat setting. I'd really like to make this recipe from The Pioneer Woman blog. However, I'm concerned about ...
1
vote
3answers
677 views

Will this pan works with induction?

I am thinking about buying two pots online. I looked at Amazon.ca but I have a hard time to know whether the pots I am looking at will work on induction. How can I know without being able to stick a ...
1
vote
5answers
101k views

What temperature is 'High' in a 950 watt microwave?

A recipe asks for a teensy cake to be cooked on High for 70 secs in a 950 watt microwave. What temperature would 'High' be? like in Celsius or Farenhite
3
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2answers
2k views

Can you safely use a cast-iron grill pan as a heat diffuser?

We recently got an earthenware tagine. However, being earthenware, it can't be directly exposed to the stove flames. The manual calls for a heat diffuser, but those are apparently impossible to find (...
4
votes
2answers
1k views

Challah rolls open up when baking in the oven

I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah roll comes rises in the oven and opens up ...
15
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2answers
18k views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the "...
2
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2answers
6k views

Can I heat frozen waffles in the oven without a baking sheet?

Where I live I currently don't have a toaster, baking sheet, pan, or really anything that I could use as a container in the oven. I'm starving and I'd like to heat up some frozen waffles and was ...
1
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1answer
1k views

Heating aioli as part of cooking or not

Just learned how to make aioli a while back and I'm curious if it can be heated while cooking or if it is something intended for the end while plating.
1
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3answers
546 views

What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?

I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so they may already be in the same state as ...