Questions tagged [temperature]

Questions about what temperature is optimal for cooking/preparing certain food or how certain temperatures can affect different types of food. Questions can also include how to best achieve/maintain a certain temperature for a specific type of food.

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100 views

Figuring out gas oven temperature numbered 1 through 7

New apartment, old oven and a lot to bake with precise temperatures. Thermostat is numbered 1 through 7 and no idea what temperatures they represent, couldn't find any identifying company logo or ...
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Recipe calls for letting beef stand at room temp for 1hr. Is it safe? [duplicate]

I'm following a recipe for a roast beef tenderloin with caramelized onion and mushroom stuffing from "The Best of America's Test Kitchen" (2008) cookbook. After butterflying the roast, ...
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2answers
124 views

Problems heating up pans on an induction hob

I bought an induction hob to precisely control pan temperature; it’s a 2000W Hendi single hob, temperature and power can be combined independently. I tested two De Buyer pans with it, a multilayer ...
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2answers
116 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 ...
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42 views

How can I stop cream puffs from sticking to the parchment paper while baking?

Some of my cream puffs keeps sticking in the parchment paper, and will end up with the bottom part attached to the parchment.
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1answer
133 views

Deep frying vs air frying temperature equivalence

TL/DR. Is there a general rule that can be applied for converting from deep frying recipes temperatures to air frying? If so, what's the rule? When converting recipes from deep frying to air frying, I'...
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47 views

Can I use a terracotta pot to bake a pie?

I have cooked many casseroles in a large terracotta pot with great results. Can I bake a pie in a terracota pot in an electric oven. Can the pot take the high temprature that shortcrust or puff ...
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30 views

Oven temperature: What exactly is it? [duplicate]

When a recipe call for an oven temperature of 200°, where do you measure it? Is it the temperature of the walls, the tray or the air? [I'm converting an electric oven into a programmable one using ...
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3answers
71 views

How does core temperature relate with slow cooking?

What I have understood so far: You can slow cook to produce pulled pork/beef/lamb/chicken by applying relatively low temperature for long time so that proteins can denaturate (sous vide can help here ...
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1answer
75 views

How to avoid cream breaking / splitting in oven?

A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically. During my childhood, this resulted in a creamy, ...
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1answer
83 views

I can't seem to get my nougat to come out right and I don't know why

I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a ...
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2answers
224 views

How to maintain oil temperature when deep frying at home?

I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oil. The problem is, the oil temperature ...
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2answers
105 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 ...
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53 views

how croissant be baked in Indian home ( temp 32deg C) with a flaky crust and layers

I made croissants using Indian butter , and room temp 32 deg C . They haven’t a flaky crust or layered well . Posting a pic . Please give guidance . Planning to use a variety of butter with 82% ...
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1answer
85 views

What is my Paella Pan made of?

I bought a paella pan at a flea market. I have no idea what metal(s) it's made of. It cooks like a nonstick but doesn't have a commercial nonstick coating. I clean it by washing it with dawn and hot ...
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1answer
119 views

How can I make cakes in 20Ltr ONIDA Black Diamond conventional microwave oven? [duplicate]

I am using 20Ltr ONIDA Black Diamond conventional microwave oven. I couldn't bake cakes in this oven at 180 degree temperature. Please send me feedback -how to use this oven for baking cakes?
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1answer
133 views

Food Scientists: Please Explain the Final Dough Temperature (FDT) Formula

This is undoubtedly a question for a food scientist. I have seen online a formula to calculate the water temperature needed to achieve a final/desired dough temperature: water temp = (FDT)*(mult. ...
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3answers
3k views

Does liquid temperature matter when making bread in a bread maker?

Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm?
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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 ...
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38 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 ...
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3answers
223 views

How will baking chicken at a high heat differ from a lower heat?

I want to fix my daughter's favorite foods for her birthday -- chicken and fries -- but don't want to actually deep-fry anything. (Don't have a deep-fryer, for one thing.) I have found a couple of ...
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1answer
79 views

Keep temperature at exact 62C/143F for an hour

Is there an appliance with which I can keep something at a specific temperature, in this case 62C, without constantly checking manually? I have been looking at thermostat controlled induction plates ...
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1answer
749 views

Should I consider water temperature in kettle or in cup to infuse my tea?

Most, if not all, teas have an ideal infusing temperature. Is this temperature the real water temperature at the time of infusion, or the water temperature while pouring it from the kettle ? For ...
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3answers
1k views

Cooking pasta in water temperature range?

I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and ...
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2answers
102 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? ...
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1answer
354 views

Does instant pot cook meat thoroughly?

I forgot to use a thermometer to check my pork stew. I guess most people don't bother but now worried since I didn't check it after cooking. It looked very well done but had cooled down a bit after ...
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0answers
15 views

How long can I leave kefir and oatmeal at the room temperature? [duplicate]

Thinking of making oatmeal kefir overnight and bringing it for lunch in school. Will it be safe to leave this inside my bag for 5-6 hours?
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69 views

Fix my matcha pudding?

In the winter my matcha puddings come out the wrong color. Every few months I make a batch of matcha puddings for my family get togethers. In the warm months it comes out perfectly. The matcha ...
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1answer
501 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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275 views

How/Why Does Broth Burn?

When simmering a basic chicken or beef broth (bones/meat/onion/carrot/spices) the result generally improves with time until, often, after a long time (on the order of 12-24 hours) the broth and solids ...
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1answer
1k views

slow cooker pot roast with carrots and potatoes

Slow cooker recipe for above says 6 hour on high,but I prefer to do it on low, go to work and come back with dinner being around 6:30. How many hours on low should I set the crock pot for?
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1answer
117 views

What is the simmering temperature in thermometer?

I would like to know the simmering temperature what is when we simmering food. I just purchased a food thermometer and would like to learn how to use it.
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42 views

Sous Vide Brisket Interrupted, is that safe? [duplicate]

First of all, sorry for my bad english, I'm a foreign. I'm new at sous vide world, and have a doubt, and I'm wondering if someone more experienced can help me. For days I was looking for the ...
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1answer
98 views

Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?

I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the ...
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3answers
773 views

Preheat and baking temperature

I got a new otg and I found a bit of discrepancy with oven temperature.. When I preheat, the temperature is fine but after keeping the cake/ cookie, it shows a lower temperature. Example: I set it at ...
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3answers
4k views

Sous vide chicken without an internal temperature of 165 °F (75 °C)

I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a ...
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2answers
715 views

Beating egg whites over a double boiler for increased leavening?

I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
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1answer
773 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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3answers
2k views

Fully submerged water bath for stove top baking?

So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
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1answer
250 views

How can a dutch oven reach 400°C on an electrical stove?

I have a pretty average stove and oven. The oven can't even make 300°C. Yet today I measured the temperature of my dutch oven, heated on the stove and it read almost 400°C. How is this possible? Can ...
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1answer
498 views

How to achieve “fall off the bone” in a leg of lamb using sous vide?

I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I ...
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2answers
199 views

Why is spicy food less spicy when it's allowed to cool?

I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?
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2answers
338 views

How does sous vide cooking time affect moisture (final weight) of meat?

I know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F will lead to a much drier steak than ...
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1answer
153 views

Looking for advice on making halva w/ allulose - first attempt came out gummy and taffy-like w/ oil separation

I'm trying to create halva, and my first attempt ended up with something that wasn't crumbly like halva is supposed to be - instead, it ended up a hard, taffy-like confection that was tasted like ...
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3answers
894 views

Cooking temperatures with non-stick cookwear

I'm looking at replacing most of my cookware, since it's beginning to show signs of wear. A lot of what I've been looking at is various brands of non-stick options. However, I've noticed a trend. The ...
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2answers
203 views

Why does chocolate tempering requires reaching temperatures where “bad” crystals can be formed

When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then cool it down to below the melting point ...
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1answer
2k views

At what temperature should I simmer bolognese to avoid burning?

Bolognese requires a long period of low heat cooking or simmering, according to some recipes several hours. At what temperature should I simmer, in order to avoid burning / overcooking, while still ...
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2answers
754 views

Keeping fondue warm

It’s chilly out. Fondue time! I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled ...
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1answer
465 views

What can I cure at 15c and 50% humidity?

I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have. The issue is I cant seem to find products ...
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1answer
155 views

How do you deal with the hight heat of propane?

I have only cooked with natural gas in the past and now have a propane stove. I find that it burns very hot and it is difficult to control the heat. I have it turned down to the minimum, almost ...

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