Questions tagged [timing]
The timing tag has no usage guidance.
30 questions
15
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Brushing pastries with jam
I've made these apricot pastries using puff pastry, pastry cream and tinned apricot halves, using this recipe:
I know they would be better served fresh from the oven, but that's not an option in this ...
1
vote
2
answers
793
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Pressure canning issue with weight and timing
I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce?
What's difficult about ...
0
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1
answer
482
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Long cook with a pause - what happens to beef?
I'm making one of my many types of long-cook meal, this time Hungarian Goulash, using beef skirt.
All is at a simmer, which I would keep up for four hours. However, only three hours into this, I must ...
1
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1
answer
572
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Sous vide timings for different cuts of steak?
There are lots of generic guides out there for cooking steak sous vide to different levels of "doneness", but are there any that calculate the timings based on the actual cut of meat? This ...
14
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4
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8k
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Why does it take longer for food to bake when the oven is full?
It seems that if I have fully loaded our oven, everything takes longer to cook.
A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, ...
2
votes
1
answer
2k
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Modifying Pressure Cooker Timing for Beans
According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions:
But, 2 pounds of beans is quite a lot. I am wondering, could I half or ...
7
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5
answers
11k
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Can I roast a chicken over 2 time periods?
I currently work in home office but in the late afternoon I pick up my kids from school, we spend some time on the playground and usually only come home half an hour before dinner time. For soups I ...
1
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1
answer
189
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What are the best timings of adding flour and soda into batter?
Some pancake family recipes require adding soda.
I have read in some professional pancake recipes that it's better to leave the batter for a couple of hours, ideally overnight, to let flour infuse ...
11
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2
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4k
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Why not incorporate eggs at the last moment when making crepes?
My question is about the sequence/timing of adding the ingredients.
In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after.
Two ...
4
votes
2
answers
1k
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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) ...
1
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2
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19k
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Can I soak liver overnight in milk?
Can I soak liver in milk overnight? And if yes, does it matter if I soak it for 2 hours or overnight, or will there be no difference?
2
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3
answers
833
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To put aromatics at beginning or end of cooking? [closed]
I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices will loose their properties. I notice that Bangladeshi ...
1
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1
answer
309
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Chemically speaking, why do you have to add chilli pwder earlier rather than at the end?
From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpalatable product. I'm assuming this ...
1
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1
answer
781
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Keeping Beef Wellington warm vs delaying cooking after assembly
I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it.
I want us to be able to eat as soon as possible once we ...
1
vote
2
answers
2k
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Does Sugar Cook Eggs?
There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water.
I was watching The Try Guys ...
1
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2
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3k
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How can I keep a slow roasted pork belly roll warm while roasting potatoes?
I'm hosting a dinner at mine in two weekends time (a first for me!) and have already noticed where my main may not end up as tasty as I'd hope.
I'm looking to roast a roll of pork belly at around ...
1
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1
answer
77
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Cake cooking times
I usually cook a fruit cake in one tin which takes 1 hour to cook, I want to split it into 4 smaller tins how long should the cooking time be reduced by?
6
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2
answers
20k
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How long before steak is at room temperature?
I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically is about 21 degrees Celsius for me) ...
3
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2
answers
371
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Red Bean Cream puffs timing and filling
I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs
I have three concerns.
First, the local Asian grocery store was closed early ...
1
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5
answers
27k
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Vintage West Bend Slow Cooker number settings verses hi low settings
I recently purchased a brand new vintage west bend slow cooker which I love however the cook settings are marked in numbers 1-5 rather than high and low like on a typical slow cooker/crock pot. ...
1
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0
answers
911
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Can kefir whey be refrigerated before being used to ferment other foods?
Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...
1
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0
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Timing problem! [duplicate]
I keep trying to use my slow cooker. I follow the recipes...put pulled pork in for the recommended 8 - 10 hours on slow....and then...it's still hard...I have ended up microwaving it...or leaving it ...
0
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4
answers
13k
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Adding parsley at the beginning of making chicken stock
I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be ...
6
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2
answers
6k
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Should I season my sushi rice before or after cooking?
When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
3
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3
answers
691
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When sautéing vegetables, should I wait for the oil to heat up first?
When sautéing vegetables in oil – for example carrots, should I wait for the oil to heat up and then add the vegetables, or should I put the vegetables in cool oil and then heat everything up?
What ...
18
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7
answers
71k
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Can I cook two types of dried beans simultaneously?
My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I ...
2
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5
answers
3k
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Best moment to put salt in spaghetti?
Different friends have conflicting theories about the best moment to pour salt into spaghettis:
Before putting the spaghettis, so that the salt infiltrates inside the spaghetti.
Just a bit before ...
2
votes
6
answers
26k
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How to recook a roast?
I bought a chunk of vacuum packed beef from the discounter. The label said "roast meat", and didn't indicate which cut of beef it was. It was lean meat (4% fat), but that's normal in Europe.
I ...
5
votes
2
answers
5k
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Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon
The Situation:
Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast.
Guy wants to cook potatoes in bacon fat
Guy cooks bacon and places bacon on paper ...
6
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4
answers
48k
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When to add diced vegetables when cooking rice
I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I ...