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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Minimum time/temp for clove-flavor infusion?
I'm tweaking a recipe for cooked eggnog. The first step is to bring a combination of milk, light cream, and cloves to a scant boil. After that, the cloves are discarded.
I want to see if I can get ...
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Tea temperature for preparation
If I understand correctly, a good temperature to prepare green tea is roughly 70°, 80° for oolong (it might depends of course) and 90° for black tea or pu erh. Hence, it seems that the most oxidized a ...
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Should "bake" or "roast" be used when making cakes? Heat top or bottom?
Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-190f. This can be confirmed by the top ...
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What to prepare first, the fries or the burger? How to serve everything crispy and warm?
I'll be serving 4 burgers (medium rare, toasted buns, choice of cheese, onions, lettuce, etc.) with fries. I can use the oven to keep some of these things warm and crisp, how should I go about it? ...
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When cooking on an induction cooktop, can you leave a pot off-center or suspend it to slightly lower its temperature?
I like to cook using poaching and low simmering techniques (70°C to 85°C, about 160°F to 190°F). I want to get an induction cooktop, but the ones I can afford only have 10 temperature settings.
I ...
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Does store bought fully cooked rotisserie chicken need to be reheated to 165 degrees?
A little confusion on my part: I have a fully cooked whole rotisserie chicken which I put in the fridge. I read or google that when reheating to serve I should make sure it reaches 165 degrees.
Since ...
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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 ...
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Brisket Temperature? [duplicate]
I have received mixed information what is the right target temperature for Brisket. A lot of online recipes call for 90+ Celsius (mentioning that otherwise it's too tough) but on the other hand I was ...
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When washing ingredients, does it matter if the water is cold or warm?
Inspired by What is the point of washing produce in cold water?
Multiple times I remember reading or getting advice that [ingredient X] needs to be washed in cold water before preparing and that warm ...
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Ignition temperature of most foods , or maximum theoretical cooking temperature ? Read below? [closed]
A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about 650 Fahrenheit and average ones at 752 Fahrenheit or 400 ...
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When ingredients float to the top when deep fried is this an accurate indication they are cooked?
When deep frying sausages, chips, small pieces of coated chicken breast etc, a good rule of thumb seems to be when they are nicely browned and float to the top of the oil, that they are totally cooked ...
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Crock pot times vs internal temperature vs meat size
This is a generic and probably not very well posed question, although triggered by a specific recipe.
The original recipe says to sear a pork loin in a pan, then deglaze with white wine and finally ...
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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 ...
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Why is 160F the recommended internal temperature for seitan?
Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan?
Recipes are all over the place on methods and cooking times and I can find few internal ...
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What to do to cool down oven after grease fire?
I have cleaned the grease out the oven but the oven is still warm and it’s not on. What do I do to get the oven to cool down so it’s back to normal?
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Why Does My Sugar Wax Turn Out Different When Scaling Up The Volume?
I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F). It gives me a wax that has the perfect ...
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Bagel Sponge: Room Temp or Proofing Temp?
I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane.
I have had troubles in the past ...
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Can German potato salad be served cold?
I usually make the mayonnaise type potato salad which is served cold. I wanted to try German but I want to serve it cold. Recipes I found serve it warm.
No problem is obvious to me, what am I missing?
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Can I pre-cook Tri Tip and finish it later?
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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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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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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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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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 ...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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. ...