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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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6 votes
1 answer
138 views

When an induction hob offers a temperature control mode, what (and how) is it measuring?

I've recently bought a single-ring induction hob (portable cooktop).* I rather like it, but I noticed that, in common with many induction hobs, it has both power levels and a temperature control mode....
Chris H's user avatar
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0 votes
2 answers
162 views

How to know if chicken is cooked on charcoal bbq without temperature monitor

Is there a way to know if the chicken (bonesless on skewers, leg piece) has been done from inside too without having a temperature monitor to poke in middle of thick part of chicken. I have noticed ...
localhost's user avatar
  • 263
1 vote
0 answers
88 views

I gave my frozen fried rice a flavor I only get when I get fried rice from a Hibachi restaurant. How can I do this again without creating smoke? [duplicate]

The other day I used my stainless steel pan to cook my frozen fried rice. I have done this often. This time I accidentally left the stove to preheat the pan on its highest setting. When I sprayed in ...
CalebK's user avatar
  • 111
7 votes
6 answers
3k views

Improving my approach for plain water boiled brown lentils

I don't know if I am doing things right. How can I improve my recipe? The recipe. Only 2 ingedients water and lentils. I buy 1 plastic package of lentils from the supermarket. Around 500g. I open the ...
George Ntoulos's user avatar
0 votes
1 answer
337 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
George Ntoulos's user avatar
36 votes
3 answers
5k views

Food temperature "danger zone" - is it really binary?

It's very widely reported (including here) that the food temperature "danger zone" is between around 40°F (4.4°C) and 140°F (60°C) and that if perishable food is at this temperature for ...
Peter Moore's user avatar
1 vote
1 answer
140 views

Can I post-redden blood oranges?

Blood oranges turn red by experiencing night frost. Many places say that citrus don't post-ripen after picking. Does that extend to the color change, or could I subject non-red blood oranges to a ...
ariola's user avatar
  • 753
2 votes
1 answer
235 views

Why is it safe to defrost meat in a sous-vide bath?

As I understand it, you can cook meat directly from frozen in a sous-vide bath by increasing the cooking time by 30-60 minutes depending on the size and cut of meat. Another method that can be used to ...
Greybeard's user avatar
  • 6,120
4 votes
3 answers
307 views

Chocolate won't melt

I'm trying to melt some Belcolate Vietnam 45 milk chocolate, pictured below in order to make it easy I decided to just put some pieces in a small pot and put it in the oven at a low temperature (this ...
user107586's user avatar
12 votes
2 answers
2k views

Does my electric oven need to be calibrated?

I have a KitchenAid electric oven. I've cooked with good results for 3 years now. I have been watching Joanne Chang's Masterclass where she advised to test your oven against a good thermometer. I ...
Jason P Sallinger's user avatar
0 votes
1 answer
142 views

Does simmering, boiling or roiling boiling water while cooking makes a difference? [duplicate]

So I've seen a few cooking styles when it comes to cooking things in high temperature water. You have people that blast heat at max and get the water to roiling boil, you have people that bring the ...
ThePiachu's user avatar
  • 103
5 votes
1 answer
325 views

Pressure cooked chicken didn't reach 165 but just 160, is that okay?

Okay, I am going from vegetarian->non-vegeterian for the first time, so need some cooking advice. While pressure cooking the chicken in instant pot, I pressure-cooked on high for about 15 mins, and ...
10101010's user avatar
  • 153
0 votes
1 answer
320 views

Temperature to bake/warm up a pumpkin pie that isnt frozen

Temperature to cook/warm up a store bought pumpkin pie that is not frozen.
Billie Frazer's user avatar
7 votes
3 answers
4k views

Oven temperature reduction in middle of baking

My cookie recipe calls for a starting temperature of 400, then a reduction to 350 10 minutes in and for the duration. My oven is big and well insulated, so it takes at least 30 minutes with the door ...
SiouxChef's user avatar
4 votes
1 answer
86 views

Inconsistent temperature recommendations on different roasting thermometers

I'm looking at two different roasting thermometers of the same brand and I'm wondering why they have different temperature recommendations for the same kinds of meat. For example, the first one (TFA ...
user2623008's user avatar
0 votes
0 answers
44 views

Shredded cheese goes bad left out when...? [duplicate]

I had just bought three, 2 lb shredded bags of cheese. Power outage while we were gone for 3 days. Weather in area was very warm. Frig was never opened until our return, however it was not cold in ...
Robyn's user avatar
  • 1
0 votes
1 answer
328 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
6 votes
2 answers
5k views

After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut

Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
September's user avatar
0 votes
2 answers
257 views

Anyone? Induction cooktop and ferrous metal distances that Will NOT can NOT heat ferrous metal? [closed]

1,800w portable induction cooktop. I want to keep my ferrous metal propane tank FAR out of induction range in my tiny DIY RV can’t move stuff with out complete renovation. EMF at 1-ft was 30mG, and 7-...
Mark's user avatar
  • 11
2 votes
2 answers
502 views

Temperature control when adding new things into the pan when shallow frying

Suppose I have a lot of pre cooked schnitzels that I want to fry in the pan. I begin by frying in batches, after adding the first batch, in sometime, all the pieces are cooked, however when I remove ...
Babu's user avatar
  • 1,137
20 votes
2 answers
2k views

Difference between letting yeast dough rise cold and slowly or warm and quickly

Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time. It is clear that the yeast ...
Peter - Reinstate Monica's user avatar
0 votes
1 answer
667 views

When I cut a pavlova in half, there is liquid inside [duplicate]

After baking the pavlova, let it cool and cut it in half. A moist liquid-like substance appears inside. (It does not leak out) Is this not ripe? I baked it for 90 minutes at 120 degrees and cooled it ...
Jay's user avatar
  • 1
6 votes
2 answers
3k views

Do tealight holding dishes keep food at a safe temperature?

I have a couple of lidded ceramic dishes with an electric element that are designed for hot holding food. While they are very effective, the major downside is that I need to have a trailing power ...
Greybeard's user avatar
  • 6,120
1 vote
3 answers
398 views

What would cause a temperature limit of 220 °C for a frying pan in the oven?

There is a frying pan advertised as "Oven safe to 220c". Teflon is safe to 260 °C, and if other surfaces are less temperature stable than teflon the fact is not well advertised. On the ...
User65535's user avatar
  • 1,273
1 vote
1 answer
202 views

Steam table - preventing spagetti sauce from burning?

Having debate with friend ... we have spagetti sauce in steam table at 250 f -- with lid off the spagetti sauce evaporates and reduces and burns on side of the steam table pan during duration of the ...
Michael Saikali's user avatar
6 votes
2 answers
2k views

What's the safe temperature for cooking alligator meat?

I've got some alligator in that I plan on cooking this weekend. I'm trying to figure out what the safe temperature is, but the internet is giving me very many conflicting responses, everything from ...
Roddy of the Frozen Peas's user avatar
20 votes
3 answers
4k views

When does a spatula or spoon become sterile during cooking?

Imagine the scenario. You are cooking chicken in a Bechamel sauce. First you fry the raw chicken in the butter, stirring until the chicken is partially cooked. You then add some flour, stir and fry ...
Greybeard's user avatar
  • 6,120
2 votes
0 answers
527 views

Best temperature for reducing stock?

When I make (chicken) stock, after it's made and the fat skimmed off I reduce it 3-x and freeze the resulting highly concentrated stock in cubes. Obviously I would prefer the reduced stock to be as ...
Gareth McCaughan's user avatar
-1 votes
1 answer
235 views

Heat retention of parchment paper vs aluminum foil vs oven bag

Let's say a pepper is completely but loosely wrapped in either tin foil, parchment paper, or a Reynold's oven bag. Let's say the oven is maintaining a relatively constant temp. Which would cook the ...
wanderer's user avatar
15 votes
6 answers
8k views

Does it matter if you don't preheat the oven for frozen French fries?

Whenever I use the oven to prepare frozen French fries, the instructions tell me to pre-heat the oven to X degrees, and then put the fully frozen French fries inside when it's ready. But it's often a ...
A. E.'s user avatar
  • 159
2 votes
2 answers
224 views

Was our chicken the correct temperature?

I heated (in a 900W microwave) some pre-cooked, shop-bought barbecue sauce-covered chicken wings. Unfortunately, instead of doing so for the required two minutes and thirty seconds, I only heated them ...
FOODIE DUDIE's user avatar
1 vote
1 answer
221 views

Is it safe to eat yogurt made at 90 degrees F with a culture that requires at least 115 degrees Fahrenheit? The yogurt looks thick and smells fine

I tried to culture Bacillus coagulans for 36 hours in my yogurt machine that is supposed to go to 115 degrees F. However, the peak temp reached was an only about 100 degrees. Is it safe to eat yogurt ...
Airicas's user avatar
  • 11
2 votes
2 answers
1k views

New Samsung range temperature fluctuation [duplicate]

My Samsung range (still under warranty) fluctuates as much as 50 degrees Farenheit in my personal experience. The technician has been here 3 times. He claims it is normal for the oven temperature to ...
Leslie O'Connor's user avatar
1 vote
1 answer
394 views

How fast does an oven cool?

I've got a pumpkin pie recipe that calls for baking at 425F for 15 minutes, then 30-40 minutes at 350F. When I bake it in my countertop oven, the crust comes out underdone in the middle. I think this ...
Mark's user avatar
  • 679
6 votes
2 answers
6k views

If you coat meat with spices how do you prevent them from burning when frying or grilling?

We are always warned when cooking with dry spices (e.g. chilli powder, cumin, coriander etc.) not to let the spices burn when cooking as they will turn bitter. If one wishes to use a dry rub (e.g. ...
Greybeard's user avatar
  • 6,120
0 votes
1 answer
355 views

Drying sweet potatoes sticks

I am trying to dry sweet potatoe sticks (look like French fries). I’m drying them in a food dehydrator. When they are finished drying they come out looking like they have mold on them even though they ...
Garry Kantor's user avatar
5 votes
2 answers
316 views

What fruits/veggies/other to keep at "partial freezing" (−3°C/27°F)?

My fridge has a "partial freezing" compartment where the temperature is kept at around −3°C (27°F). It is promoted as a feature for storing meat and fish, but... I don't eat any animal ...
Sleepster's user avatar
  • 439
0 votes
1 answer
223 views

Did I ruin my wok? [duplicate]

I jist got my new wok (I have never used one before), and I wanted to try it out. The package said that it was already seasoned, but I tried to season it nevertheless. Well, I washed the wok first and ...
didi1150's user avatar
28 votes
1 answer
11k views

Why do my silicone spatulas melt in frying oil?

I have bought three silicone spatulas so far and all of them start "melting" when used to flip frying eggs. I don't leave them in the pan or anything and, supposedly, silicone should be able ...
notarobot's user avatar
  • 383
2 votes
2 answers
909 views

How much free space do sous vide items need in a water bath?

When placing food items in my sous vide bath, often the pouches will rest on the bottom of the bath or against the sides of the container. I've also seen dedicated sous vide magnets used for attaching ...
Greybeard's user avatar
  • 6,120
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
8 votes
4 answers
15k 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 ...
vjh's user avatar
  • 99
45 votes
3 answers
8k 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 ...
Roddy of the Frozen Peas's user avatar
3 votes
4 answers
350 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 ...
Italian Philosophers 4 Monica's user avatar
8 votes
3 answers
1k 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 ...
Hailey's user avatar
  • 81
2 votes
1 answer
261 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?
user avatar
0 votes
2 answers
935 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 ...
Grogar's user avatar
  • 1
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 ...
user99798's user avatar
  • 199
4 votes
1 answer
3k 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 ...
Harlan's user avatar
  • 2,653
0 votes
1 answer
128 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.
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