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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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Is a soybean puree safe to eat if cooked for a constant 195°F, but not heated to boiling?

Trying to use a double boiler to make tofu, but the puree will not exceed 195°F (90°C) in temperature. Is it absolutely necessary to bring to a boil and if not, how long to cook at 195°F?
0 votes
1 answer
77 views

Temperature of Dripping Chicken Juices

I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
14 votes
3 answers
5k views

Does the oven temperature for a lasagna really matter?

Of all the things that go into my oven, a lasagna is one of the more "wet" or saucy dishes. When a fully baked lasagna comes out of the oven, it still has quite a bit of water content ...
1 vote
1 answer
53 views

Temperature for chicken on skewers [duplicate]

I recently got a temperature meter to make sure meat is cooked, chicken burgers or be in BBQ. What should be the best internal temperature of cooked chicken tikka on skewers and what should I measure ...
3 votes
2 answers
137 views

Pork Butt up to 160 when I left to run errands then smoker ran out of pellets - meat back down to 120 when I got home. Is it safe to finish in oven?

I was overnight smoking an 8lb pork shoulder, at about 10am meat was at 160/164 (two spots). I was gone 3 hrs & planning to raise the temp to finish once home. Got home & smoker had run out of ...
6 votes
1 answer
191 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....
0 votes
3 answers
217 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 ...
7 votes
5 answers
51k views

Ceramic vs Stainless Steel in coffee mugs

My travel mug broke :( Looking at replacements, I find that most travel mugs with designs tend to be stainless steel, whereas my prior mug was ceramic. Is there a difference in heat retention between ...
1 vote
0 answers
90 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 ...
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 ...
7 votes
3 answers
19k views

How much thermostat "range" in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
0 votes
1 answer
341 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
36 votes
3 answers
6k 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 ...
9 votes
5 answers
1k 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, ...
4 votes
3 answers
2k 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-...
1 vote
1 answer
143 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 ...
4 votes
3 answers
348 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 ...
2 votes
1 answer
267 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 ...
0 votes
3 answers
8k 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 ...
12 votes
7 answers
183k views

Cooking slow-roasted pork to 190F?

I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature. However: you normally need to cook ...
2 votes
3 answers
1k 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 ...
0 votes
1 answer
324 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.
5 votes
1 answer
341 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 ...
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 ...
3 votes
3 answers
6k 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 ...
0 votes
1 answer
168 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 ...
3 votes
3 answers
6k 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 ...
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 ...
6 votes
5 answers
62k views

Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?

Do they put it on the boxes just in case they didn't really cook it through?
4 votes
1 answer
90 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 ...
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 ...
0 votes
1 answer
374 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 ...
6 votes
2 answers
6k 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 ...
1 vote
3 answers
3k 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 ...
0 votes
2 answers
303 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-...
17 votes
7 answers
49k views

Does keeping a fridge/freezer full significantly help energy efficiency?

This is one of those statements I frequently encounter, but I've never really seen evidence to support it. The advice often goes even further to say that if your fridge/freezer is relatively empty, ...
2 votes
2 answers
522 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 ...
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 ...
6 votes
2 answers
3k 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 ...
0 votes
1 answer
786 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 ...
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 ...
1 vote
2 answers
5k 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 ...
1 vote
3 answers
421 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 ...
1 vote
1 answer
209 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 ...
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 ...
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 ...
2 votes
2 answers
226 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 ...
34 votes
7 answers
142k views

What is the temperature range for food not to burn your mouth?

I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instead. For example, if I'm serving a hot ...
2 votes
0 answers
591 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 ...
-1 votes
1 answer
242 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 ...

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