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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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1answer
87 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?
2
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1answer
72 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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0answers
40 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
51 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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0answers
33 views

Melting demarara sugar

I just made the Carnation recipe for fudge, but couldn't get the demarara sugar to melt completely. It was still crunchy in the finished product. I tried for ages using gentle heat, but it just ...
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3answers
99 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
3k 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 ...
3
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2answers
93 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
100 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 ...
2
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1answer
124 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 ...
4
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1answer
190 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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0answers
47 views

Thermometer with Bluetooth or Wi-Fi output?

I am looking for a thermometer(if it is also a hygrometer that’s great) that I can put in the fridge and have it send the temperature periodically to my computer or phone with wifi, or bluetooth? Just ...
6
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2answers
169 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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0answers
27 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 ...
3
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1answer
79 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
129 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 ...
4
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2answers
170 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
793 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 ...
3
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2answers
210 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
229 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
75 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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2answers
114 views

Is there a multipurpose cooking appliance that can be used to make natto?

I want to try making some of my own natto, since it is a bit pricey getting it from the store. Looking at online recipes (such as this and this) it appears that at one point it is necessary to ...
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1answer
103 views

Rough guidelines for oven temperatures

How can I master the oven temperatures at which to cook things and corresponding cooking times without having to remember them specifically for each dish? Are there some charts anywhere on the ...
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1answer
116 views

How can I roast/heat all these foods for one meal?

I'm a microwave cook wanting to get fancy for a Christmas dinner tomorrow. I'm having trouble putting together a schedule for what to put in a regular gas oven at what temp, when, for a 4pm dinner. ...
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2answers
92 views

Oven temperature when increase bread recipe?

I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.After the same baking time the center ...
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2answers
124 views

Slow cooker - start from 'cold' or boiled?

I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc] However, I've always been a little paranoid about having everything completely up to ...
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1answer
108 views

how to figure out cooking time

I seared by prime rib at 450 degrees for 30 minutes and then I was supposed to reduce the temp to 325 for an additional 3 hours. I forgot to turn down the temperature and caught my mistake 25 minutes ...
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1answer
89 views

How long do I bake a stuffed butternut squash at 325 degrees with a fresh Turkey when the squash recipe calls for 2 hours at 375 degrees?

I have a fresh farm raised Turkey that calls for cooking at 325 degrees but I also want to bake a stuffed butternut squash in the same oven where the recipe calls for ithe stuffed squash to bake for 2 ...
3
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1answer
570 views

Measuring Oven Temperature: Surface or Air?

I've noticed in my convection oven, there is a difference between the air and the surface temperature of the metal baking pan on the top shelf. Which is the better reference for measuring oven ...
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2answers
1k views

What temperature is a rolling boil?

At what temperature is water called at a “rolling boil”? How long does it take until water is at rolling boil?
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1answer
49 views

what is a required temperature of water for foaming of yeast??

What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
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0answers
22 views

How do I need to alter a recipe if I am using a convection oven? [duplicate]

How do I need to alter a recipe if I am using a convection oven as if a recipe calls to use a regular oven? Do I need to alter the recipe or there would only be the differences of baking time/...
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3answers
278 views

Does cooking in a nonstick pan affect the finished food?

Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there another factor behind it?
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1answer
83 views

How to convert cooking times

So a reacipe for mochi balls says to have the shiratamako mixture in the microwave for 1 minute, but i don’t have a microwave, i have a toaster oven. So basically ; 1 minute microwave=__minute(s) in ...
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1answer
105 views

Why does rice get sticky as it cools off?

So I have noticed rice go from fluffy and easy to separate to sticky and coming off as several masses. I have a hypothesis as to why that happens. Also, I have noticed this most in long grain rice ...
2
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2answers
219 views

Salmon nigiri sushi feels like melting in the mouth. How to achieve that?

I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy" and solid. If one eats at a good sushi ...
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0answers
65 views

Does natto really need to be fermented at body temperature?

I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous experiments with just the oven light on haven't ...
35
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5answers
16k views

Should pasta be started in cold or boiling water?

There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does ...
2
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1answer
83 views

cooking time and cooking temperature

The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish at the lower temperature so it will turn ...
4
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1answer
876 views

Fan oven temperature conversion and biology/chemistry

Many recipes call for a lower temperature in a fan oven (usually by 20°C), which makes sense as these ovens transfer heat more effectively. However there would appear to be exceptions: When the ...
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1answer
151 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 ...
4
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1answer
91 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 ...
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1answer
213 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 ...
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0answers
141 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. ...
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1answer
267 views

How accurate should a thermometer be?

One week ago I sent an inquiry about why a digital thermometer seems to have a bigger temperature difference, as compared to a previous, more accurate, thermometer. However one of their support ...
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3answers
357 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), ...
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2answers
792 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'...
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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 ...
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1answer
153 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 ...