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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.

-3
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1answer
77 views

Managing oven temperature [closed]

I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage, or control, the temperature inside the oven after ...
3
votes
0answers
39 views

Tempered chocolate thickens

I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will accidentally heat it up to much as to get it ...
1
vote
1answer
42 views

Non stick pan browning milk vs stainless steel

We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all settings on our induction cooker ...
2
votes
0answers
53 views

Cooking with Hemp Protein Powder

I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't find much with the protein powder form. ...
0
votes
1answer
74 views

How many degrees Celsius of inaccuracy should a thermometer have?

I have sent an enquiry one week ago about why a digital thermometer seems to have bigger temperature difference, as comparing to the other more accurate thermometer than before. However one of ...
0
votes
3answers
271 views

What's the point of hot food?

Many people prefer certain dishes and drinks to be hot (or cold). I can understand the impact it has on mouthfeel for some foods (cold pizza has a very different texture than hot pizza, for example), ...
1
vote
2answers
87 views

Should I microwave-defrost sandwiches?

I freeze sandwiches made from homemade bread rolls at the weekend, paired in plastic bags, and get a set out at 6 am to take to work in a rucksack. They stay there until I eat them at noon, when they'...
16
votes
4answers
3k views

How accurate is the hand technique for grilling?

I have read several articles and watched several videos talking about the proper way to gauge the temperature of a grill. Basically they state if you can hold your hand X inches over a grill for Y ...
0
votes
1answer
95 views

What is the maximum allowed temperature to cook onions saving the fructooligosaccharides?

Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on. Having read about this I have started eating raw onions but ...
11
votes
2answers
3k views

How do I avoid my food becoming brownish/dark while cooking?

I recently encountered a few recipes where food is not allowed to 'get colour', or become brownish while baking. A few examples of what I mean: Chicken turns a golden-brown colour. Burgers get a ...
7
votes
1answer
205 views

How to eat a spruce tree

Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I ...
1
vote
1answer
53 views

What's the recommended temperature for chocolate to set?

I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (but I can't remember the source) that ...
1
vote
1answer
317 views

How to adjust refrigerator temperature/power?

On my refrigerator, there's a wheel (1-5) to adjust temperature/power, but there's no indication about it - is it power (1 is low power and 5 is max power with max cold) or are those numbers the ...
6
votes
1answer
121 views

What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?

I love cooking poached eggs at home. Assumption: This is all sea level (+/-15 metres). I went to a hotel with glass walls to the kitchen and watched the way they prepared the morning cooked egg ...
2
votes
1answer
731 views

Charcoal grill not getting hot enough

I purchased a cheap kettle charcoal grill a few weeks ago, and I feel like it's not getting hot enough. I'm using a charcoal chimney which takes about 40 minutes to get the coals ashy. I've read it ...
1
vote
0answers
67 views

How to batter something wet?

I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and flour mixture before hand it has a better ...
0
votes
0answers
43 views

Can I reliably expect cheesecake to raise by 10°F after being taken out of the oven?

I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery. I managed to get the temperature to 155°...
0
votes
1answer
136 views

Why cool creme brulee?

Why bake, cool then torch the creme brûlée; why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every recipe I find.
0
votes
2answers
159 views

Does it matter if I start boiling hard eggs in hot or cold water?

Does it matter if I in which water temperature I start to prepare hard eggs? Of course, the preparing time will be still measured from boiling - but does it make any difference? - regards the ...
6
votes
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 ...
9
votes
5answers
839 views

How do I reduce kitchen temperature during cooking?

My kitchen gets too hot during the summer while I am cooking. I have exhaust fans installed in the kitchen, but it's not really helping. I have four questions: Is there any other way I can reduce the ...
0
votes
1answer
71 views

For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
1
vote
1answer
109 views

Oven does not have a temperature notification sound

Oven is in new condition, however about 10 yeqrs old. The oven does not have a signal to let you know when desired temperature has been reached. Mfg. suggested using an oven thermometer probe. A ...
7
votes
2answers
111 views

Cooking techniques for venison neck

I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not simply grind it into sausage. I am ...
0
votes
1answer
120 views

Is 'honey in crystallized form' the same as 'raw honey'?

Is 'honey in crystallized form' the same as 'raw honey'? Subquestion: can heated/pasteurized/decrystallized honey ever crystallize again?
1
vote
0answers
47 views

Air dehydrating ambient air temperature?

I would like to dehydrate fruits with an outdoor air drying rack in an arid climate: What ambient air temperature is ideal for this? I've heard anything below 118°F is good for dehydrating. Is 100°F ...
2
votes
1answer
42 views

Baking madeleines without burning them

I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the inside baked. I baked a second batch ...
0
votes
1answer
133 views

Sous Vide temperature accuracy

I'm starting a Sous Vide project and I didn't find any information about Temperature Accuracy. I really would like to know how accurate must be the temperature sensor in Sous Vide. I found some DIY ...
3
votes
3answers
427 views

Whole Chicken - why won't the breast cook even though thighs are done?

I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thigh is at 175 degrees but the breast is ...
0
votes
1answer
475 views

Cooking at low temperature on induction cooktop

I started cooking recently on induction cooktop ,minimum temperature on it is 120 C but i want to cook my dish at 50 C for 15 minutes but the temperature is increasing rapidly.How do i maintain its ...
0
votes
3answers
92 views

Wet-heat cooking intensity vs. time

Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special characteristics to the end result. For wet-...
0
votes
1answer
142 views

at what temperature is whole wheat durum pasta cooked, and therefore safe to eat?

someone says that temperature is the most reliable way to know if a food is done is or not they say that there are various signals to know but none of these are actually that reliable (source: How ...
1
vote
1answer
110 views

What is the external operating temperature range for a Crock-Pot or other slow cooker?

Some quick online searches define an operating temperature for slow cookers: the minimum internal temperature is A, the simmering point is B, you have certain options depending on heat setting, etc., ...
3
votes
1answer
78 views

What do you call the flavor imparted from cooking at high heat?

I'm wondering about that high-heat flavor you get just before outright burning food. Charred, grilled, blackened, smoky, or seared flavor? Wok hei? I'm not exactly sure what to call it. Or would the ...
1
vote
1answer
1k views

Baking scalloped potatoes at 275 °F instead of at 400 °F

I have a single oven. My ham needs to cook for 2 1/2 hours at 275 °F, my scalloped potatoes need to be cooked at 400 °F for 1 hour. Do I put both dishes in the oven at 275 °F and if yes, when do I ...
3
votes
2answers
60 views

Two temperatures for making caramel candy

When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature. Often the second temperature is higher ...
3
votes
2answers
76 views

Reasonable to store loaves and pound cake in garage during winter? (25-35 F max?)

I receive a large package of baked goods from family every Christmas. I do NOT have enough freezer space to keep them frozen until we get to them. They usually arrive about 10 days prior to when we'll ...
0
votes
0answers
19 views

Can I use meat that thawed when my freezer died but did not go above 45 degrees? [duplicate]

My freezer (and fridge too) died last night. Fridge was 56 when I woke up, freezer 44. I had several lbs of vacuum sealed ground meat in the freezer that were very cold to the touch but no longer ...
15
votes
4answers
7k views

Can I slow cook noodles?

I’m an avid user of slow cooking due to my schedule and need to budget my meals. I haven’t tried but wanted to know if I could slow cook noodles.
5
votes
1answer
130 views

Can I adjust the cooking time and temperature for my braise?

My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven at a lower temperature (say 150 C/300 F ...
2
votes
2answers
127 views

Best way to cook a two bird roast?

I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's boneless and therefore has no cavities, I'm ...
4
votes
4answers
333 views

How do I make french fries that are crispy inside and out?

I want to make french fries that are crispy through and through. These days, it's very popular to "double fry" them, resulting in fries that are crispy on the outside and white and fluffy on the ...
7
votes
3answers
277 views

What temperature would a “quiet oven” be in old fashioned temperature vocabulary?

I’m looking at a couple of recipes from the early twentieth century. One calls for a quick oven. The temperature for that (375 - 400°F) was easy enough to work out, several places online have it, ...
3
votes
3answers
282 views

Interpreting a recipe from Mrs Beeton: “rather a brisk oven”

Old recipes are well-known for being imprecise, especially about temperature, but when they call for a "hot" or "cool" oven we can get a decent idea of what they're talking about. This one: SODA ...
1
vote
2answers
82 views

Cooling multiple items on a sheet pan rack

Do I cool items coming out of oven above or below items that have not gone into oven yet?
1
vote
3answers
520 views

Measuring temperature of diced chicken

I purchased an analogue instant-read meat thermometer (link to the precise product). I fried some diced chicken in a little lime juice and olive oil in a frying pan on a medium-high heat. I ...
0
votes
2answers
275 views

water temperature affecting bread rolls texture!

I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that would be great : ) thank you!
0
votes
3answers
11k views

Does Kombucha Tea spoil if left outside of refrigeration?

I accidentally left an unopened bottle of GT Kombucha tea outside the refrigerator. Discovered it the next day... It was in my basement, thus cool and out of sunlight. No where on the bottle, could I ...
5
votes
2answers
3k views

Why does hot food placed in a picnic cooler keep cooking?

A modern picnic cool box is used to keep food cool inside it during the day. However, when you place a hot stew inside the box and close the box, the stew carries on cooking slowly. Why does this ...
-1
votes
1answer
141 views

Is it safe to store unopened Gatorade in 78 degrees Fahrenheit?

I keep a home temperature during the weekdays of 78 degrees Fahrenheit and 73 during the evenings and nights. I have 6 gallons of unopened Gatorade bottles stored above the kitchen shelves. Is it safe ...