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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19 views

Safest temperature for storing refrigerated eggs [duplicate]

: MY eggs were in the refrigerator and we were out of town for 3 days.When we returned I noticed that the fridge was not as cold as I thought it should be. We placed a thermometer in it and the ...
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27 views

Undercooked Tri Tip

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 ...
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2answers
248 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 ...
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39 views

I had a spiral ham delivered, outside in shade for right at 2 hrs. Ham was still cool to touch. Is it still good? [duplicate]

I just had a vacuum packed spiral ham delivered from the grocery. It was in the shade and outside temp in the '80s. It sat out there for right at 2 hours. It was still cool to chilly to the touch. Is ...
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1answer
116 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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4answers
183 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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2answers
789 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
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1answer
211 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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1answer
144 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 ...
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3answers
145 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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143 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?
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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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1answer
90 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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88 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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3answers
225 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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1answer
89 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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2answers
178 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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80 views

Orange juice preservation by chemical presevatives

How much Sodium Benzoate should I add to preserve 200ml Orange juice?
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2answers
163 views

Why does my red palm oil seem to have such a low smoke point?

I bought some red palm oil from an African grocer (no brand... it just comes in an unlabeled plastic milk jug), and it seems to have the lowest smoke point of any oil I've used despite every online ...
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1answer
81 views

How long to cook syrup for Baklava?

I want to make Baklava, but I do not know how long to cook the syrup for. Some websites say 4-5 minutes, some say 20 minutes, and I am clueless... I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
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2answers
133 views

Why would I want to pre-heat a pan before cooking? [closed]

New to cooking here. What are some examples where I should wait for the pan to pre-heat, for how long, and why? Thank you in advance!
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829 views

Lactic fermentation related question: Is there a relationship between pH, salinity, fermentation magic, and heat?

I am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is part of the equation. I know there seems to be a ...
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1answer
148 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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38 views

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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3answers
614 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
140 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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78 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
1k 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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126 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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3answers
134 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
354 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
225 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
1k 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
420 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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1answer
87 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
163 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
157 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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6k 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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69 views

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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92 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
304 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
81 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
766 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
2k 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
105 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
499 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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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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71 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
2k 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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1answer
618 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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