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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7 votes
4 answers
18k 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 ...
-1 votes
1 answer
247 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
37 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 ...
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
127 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
272 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
187 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
6k 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
181k 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
305 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.
4 votes
1 answer
294 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
4k 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
123 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 ...
8 votes
3 answers
3k 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
61k 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
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 ...
0 votes
0 answers
43 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
281 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
4k 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
202 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
48k 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
471 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
1k 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
498 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
4k 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
338 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
191 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 ...
16 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
223 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 ...
33 votes
7 answers
137k 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
387 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
212 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 ...
2 votes
2 answers
887 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 ...
1 vote
1 answer
195 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 ...
5 votes
1 answer
8k views

How hot is the bottom of a pot of boiling water?

I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a gas stove. I am worried that the ...
1 vote
5 answers
153k views

Should I cook my pot roast on high or low?

My pot roast recipe says to cook on high for 6-8 hours or low for 3-4 hours. However, the instructions for my new Crockpot say that the low setting is just for warming, and should never be used for ...
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 ...
2 votes
4 answers
39k views

Frying with Induction Stovetop

My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. ...
1 vote
1 answer
270 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 ...
6 votes
2 answers
5k 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. ...
0 votes
1 answer
311 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 ...
5 votes
2 answers
311 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 ...

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