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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138 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 ...
8 votes
4 answers
3k views

Knowing temperature in oven with no preheat indicator

My college apartment is furnished with pretty basic appliances and the oven has just a knob to set the temperature, an indication light to show that it's on, and a switch to turn the oven light on and ...
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44 votes
3 answers
6k views

"Room temperature" and "cool, dry place" -- are there actual temperatures associated with these canned phrases?

When a product says "refrigerate" or "freeze", the temperature they're asking you to keep it at is not a mystery -- most refrigerators and freezers maintain an expected temperature ...
3 votes
4 answers
141 views

How do achieve a dry injera top without burning the bottom?

I've tried making injera 3 times so far, the last time went best, but I struggled a bit with actually cooking them. Note that I don't typically make pancakes or crepes either, so my familiarity with ...
8 votes
3 answers
851 views

How do I cook chicken skins on the grill – but only the skin?

I want to cook chicken skins on the grill – but only the skin, no meat. My kids like the seasoning and crunch of the skin and always leave a skinless drumstick behind, so I want to just cook the skins ...
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2 votes
1 answer
197 views

Is my powdered milk still ok after being in a 100 ° hot trailer for 3 weeks?

I was out of my trailer for 3 weeks here in Yuma AZ. Temps reached 100 degrees in trailer. I had powdered milk (Augason Farms brand) left behind. The milk is unopened. Is it still safe?
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0 votes
2 answers
205 views

Potato with core temperature of 100C but no carbonisation

I was experimenting to find out that is the temperature at which a potato is "baked", i.e. edible and completely cooked but not burned. I put one in a tiny pot in my oven at 100C, thinking ...
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19 votes
7 answers
5k views

Is there an acceptable way of cooling red wine?

I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically ...
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4 votes
1 answer
194 views

What temperature should fruit pies be cooked to?

What's a good target internal temperature for fruit pies, for the fruit to be cooked? Most recommendations seem to be to have the filling bubbling, plus 5 minutes, but is there a more precise way to ...
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0 votes
1 answer
42 views

Max temperature for liquid caramel

I'm trying to figure out what's the max temperature that an already caramelized sucrose solution can be heated to, so it remains liquid after cooling and its thicknes is maximized.
0 votes
0 answers
75 views

Chicken leg cooked but not in joints [duplicate]

I cooked chicken legs to over 165 degrees F and checked in several places but later saw red juices. I checked inside and the meat around the joints was clearly raw. The chicken had been mostly ...
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2 votes
2 answers
151 views

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
4 votes
2 answers
547 views

double boiler (temp?)

It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will get too hot if it touches or is semi-...
0 votes
0 answers
17 views

Can ham be eaten after it’s not refrigerated for the night? [duplicate]

I left some ham out for a whole night in my room which stays at about 70 degrees during the day. I refrigerated it after I found it but I’m not sure if it was safe to eat. I left it in a ziplock bag ...
0 votes
0 answers
42 views

Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?

Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home? Trying to look at Hot water dispensers, kettles/ flasks, ...
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0 votes
3 answers
158 views

Should an oven be left to cool if cooking at a lower temperature?

For example, if I cook some veggies in the oven at 450F and then need to cook steaks at 250F, is there any point in letting the oven cool to 250F? My expectation is that the amount of heat in the oven ...
1 vote
4 answers
109 views

Minimum time/temp for clove-flavor infusion?

I'm tweaking a recipe for cooked eggnog. The first step is to bring a combination of milk, light cream, and cloves to a scant boil. After that, the cloves are discarded. I want to see if I can get ...
2 votes
3 answers
193 views

Tea temperature for preparation

If I understand correctly, a good temperature to prepare green tea is roughly 70°, 80° for oolong (it might depends of course) and 90° for black tea or pu erh. Hence, it seems that the most oxidized a ...
0 votes
0 answers
38 views

Advantages of 900°F pizza ovens? [duplicate]

Besides short cooking times (e.g., 1 min. @ 900°F), what is the advantage of high-temperature pizza ovens?
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1 vote
3 answers
204 views

Should "bake" or "roast" be used when making cakes? Heat top or bottom?

Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-190f. This can be confirmed by the top ...
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0 votes
1 answer
300 views

What to prepare first, the fries or the burger? How to serve everything crispy and warm?

I'll be serving 4 burgers (medium rare, toasted buns, choice of cheese, onions, lettuce, etc.) with fries. I can use the oven to keep some of these things warm and crisp, how should I go about it? ...
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1 vote
2 answers
358 views

When cooking on an induction cooktop, can you leave a pot off-center or suspend it to slightly lower its temperature?

I like to cook using poaching and low simmering techniques (70°C to 85°C, about 160°F to 190°F). I want to get an induction cooktop, but the ones I can afford only have 10 temperature settings. I ...
1 vote
1 answer
299 views

Does store bought fully cooked rotisserie chicken need to be reheated to 165 degrees?

A little confusion on my part: I have a fully cooked whole rotisserie chicken which I put in the fridge. I read or google that when reheating to serve I should make sure it reaches 165 degrees. Since ...
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2 votes
2 answers
461 views

What done-ness is safe, but still juicy, to order wild boar cooked to?

I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, what I ordered was the Shogun Farms Wild ...
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4 votes
1 answer
217 views

Brisket Temperature? [duplicate]

I have received mixed information what is the right target temperature for Brisket. A lot of online recipes call for 90+ Celsius (mentioning that otherwise it's too tough) but on the other hand I was ...
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1 vote
2 answers
178 views

When washing ingredients, does it matter if the water is cold or warm?

Inspired by What is the point of washing produce in cold water? Multiple times I remember reading or getting advice that [ingredient X] needs to be washed in cold water before preparing and that warm ...
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-2 votes
1 answer
185 views

Ignition temperature of most foods , or maximum theoretical cooking temperature ? Read below? [closed]

A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about 650 Fahrenheit and average ones at 752 Fahrenheit or 400 ...
3 votes
1 answer
462 views

When ingredients float to the top when deep fried is this an accurate indication they are cooked?

When deep frying sausages, chips, small pieces of coated chicken breast etc, a good rule of thumb seems to be when they are nicely browned and float to the top of the oil, that they are totally cooked ...
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0 votes
1 answer
90 views

Crock pot times vs internal temperature vs meat size

This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, then deglaze with white wine and finally ...
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0 votes
3 answers
656 views

How to keep Totino's Pizza Rolls from bursting in oven?

Is there a way to keep Totino's Pizza Rolls from opening and spilling contents in the oven, or is that just what they do? We normally cook half the bag at 425° for 14min, which is following the ...
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0 votes
2 answers
622 views

Why is 160F the recommended internal temperature for seitan?

Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan? Recipes are all over the place on methods and cooking times and I can find few internal ...
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0 votes
2 answers
144 views

What to do to cool down oven after grease fire?

I have cleaned the grease out the oven but the oven is still warm and it’s not on. What do I do to get the oven to cool down so it’s back to normal?
3 votes
2 answers
157 views

Why Does My Sugar Wax Turn Out Different When Scaling Up The Volume?

I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F). It gives me a wax that has the perfect ...
5 votes
1 answer
244 views

Bagel Sponge: Room Temp or Proofing Temp?

I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane. I have had troubles in the past ...
1 vote
3 answers
421 views

Can German potato salad be served cold?

I usually make the mayonnaise type potato salad which is served cold. I wanted to try German but I want to serve it cold. Recipes I found serve it warm. No problem is obvious to me, what am I missing?
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0 votes
0 answers
279 views

Can I pre-cook Tri Tip and finish it later?

I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in ...
3 votes
2 answers
277 views

Why does packaging indicate that a ribeye cut needs to reach 165 F?

Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minimum internal temperature of 165 F. Could ...
-1 votes
1 answer
123 views

Other than sous vide heaters, are there any cooking products that allow temperature-precise heating of water?

I've been thinking of pasteurizing eggs, which requires heating them to a specific range of temperatures for a continuos set of time. I thought about finding a sort of electric kettle that has heat-...
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1 vote
4 answers
197 views

With few items, it easier/safer to use the fridge for everything, are there trade offs?

I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and lifeform growth alike, as well as ...
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3 votes
2 answers
899 views

Electric cooktop for sous vide-level precision?

Yes, I know, but bear with me here. I've been thinking about getting an electric cooktop, and reading about them online a lot of people seem to mention that on some of the low settings, their cooktop ...
3 votes
1 answer
276 views

Does boiling water deactivate malt enzymes?

Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:...
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2 votes
1 answer
279 views

Why does salt and seasoning stick better to hot foods?

In every recipe I see for fries, popcorn, churros, and other foods where I normally want to add the salt/sugar/seasoning at the end, everybody says to make sure to do it while the food is still hot so ...
2 votes
3 answers
171 views

Which machine/ product would be best for melting then maintaining sugar mixture at constant temperature?

I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixture is prepared ahead and then transferred to ...
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0 votes
2 answers
169 views

Need advice re chance of damage to a stainless steel tray in a very hot oven

I need to heat a clean stainless steel tray to the temperature of boiling water. Would the self-cleaning cycle of the oven damage my tray in any way?
8 votes
2 answers
3k views

Preheating oven increases temperature?

I use an old convection oven. I usually preheat at 180°C for 10 mins. Recently I bought an oven thermometer and found that the oven temperature after the said duration was higher than 180°C, around ...
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0 votes
1 answer
100 views

Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts

I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of chocolate, usually 50% cocoa cocoa ...
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0 votes
0 answers
91 views

How do I keep my chocolate ganache in the right consistency?

I made a chocolate ganache and after a few hours in the fridge it was in the perfect consistency. I left it out of the fridge so it would be room temperature, and an hour later it became much harder. ...
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0 votes
3 answers
649 views

My oven seems to cook the outside faster than the inside

I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, and I would put a Costco precooked frozen ...
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1 vote
1 answer
121 views

Why is 45 degrees Celsius considered the optimal temperature for coagulating milk?

I heated pasteurized milk to around 80 degrees Celsius and let it cool down to 45 degrees Celsius (according to a few guides) before adding 50 mL vinegar. But I've been wondering, why is it considered ...
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4 votes
2 answers
438 views

Is there a difference between boiling water and almost boiling water?

When cooking noodles (ramen or pasta), recipes often call for it to be thrown in boiling water. I’m often impatient and can’t wait for the water to go from almost boiling (95C) to full boiling (100C) ...
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