63

Yes, it is possible to cook an egg in a thermos. After thinking about the physics some, I decided to try this out. In particular, I considered that the egg is maybe 50ml in volume; with 500ml of boiling water, it shouldn't be a problem to transfer plenty of heat to raise the 50ml egg from 4°C to 82°C on the outside (less in the middle, yolk is cooked by ...


38

Your pan was too hot. Cast iron pans can get ripping hot (which is good) and retain heat very well (which is also good). But, on the other hand, if you have a thicker piece of meat and want medium doneness, you should not start with maximum heat, depending on your stove. If your pan is really that hot that the outside looks burned while the inside is still ...


31

In the UK, we call these 'jacket potatoes'1. As already mentioned, putting them in a cold oven as it heats might win you five minutes, but not much more. It's very slightly more efficient overall than waiting for the oven to be hot then opening the door. Two additional methods of speeding up jacket potatoes. Put a metal skewer through the longest centre, ...


24

There is a slight carry over with most things you cook. However I think the answer to most "Why is my stir fry not like the restaurant's?" questions, has to do with heat. Their stoves are much, much more powerful. You simply can't get that with a typical home stove. So, the way to get closest at home is to preheat your wok (or your largest flat, not non ...


23

It's par-cooking the pasta, cooling it down (typically an ice water bath), so that when a customer orders, they can significantly reduce the time needed to get the dish prepared for them. Yes Boiling the pasta does two things -- hydrate the pasta, and cook the starch. The hydrating continues while the pasta is resting. (you can also soak pasta ahead of ...


21

The proteins in egg white and egg yolk behave differently at different temperatures. It is an ingredient that responds to very subtle temperature variations. That is why it is a favorite item to cook for those of us interested in low-temperature cooking using an immersion circulator (sous vide). However, predating the immersion circulator, the Japanese ...


20

Pull them out on time. Cool them rapidly in an ice bath. The rapid cooling is for food safety reasons rather than any affect on the cooking. Reheat them for cooking however you were going to finish them originally. I wouldn't leave them cooking for 48 hours. I think you run the risk of affecting the texture of the meat negatively. If you're planning on ...


19

Trying to predict when a roast is done based on time is a very poor method. Many factors can change how long a particular roast takes to cook to your preference, including: Size and shape of the roast--generally the thickest dimension primarily affects how long it takes Initial temperature of the roast What temperature you cook it at The doneness you are ...


18

It will be safe and edible. It might not be quite as good. Part of the appeal of slow cookers is just the convenience of leaving them unattended. The other appeal is low-slow cooking that blends flavors and melts connective tissue without burning anything. Meat Cooking things faster and hotter will not make the meat as tender as it would be- but it will ...


18

You can put the potatoes in the oven while it's heating, and that's not going to make any overall difference in how long it takes the oven to get hot. Opening the door to put the potatoes inside causes more heat loss than the mass of the potatoes possibly could. And then you still have to heat up those potatoes. However, based on some personal experiments, ...


17

Par-boiling the noodles at home would allow you to finish cooking them with just hot water. I would boil your chosen noodles 2 minutes under the package recommended time. Then rinse and chill the noodles and toss with a bit of oil and chill it. Take this to work in an insulated bag with an ice pack. A "saucy" noodle dish would be simpler to prepare at the ...


17

If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat. If you want it even faster, as weets mentioned, pressure ...


16

There's no magic solution, to cook an egg you have to expend a certain amount of energy. The issue you had with the flask method was that there wasn't enough heat in the water to cook the egg fully. If you want to use a flask you'd either need a bigger flask with more water capacity or to pour the water out once it's cooled some and pour in fresh boiling ...


16

You don't need a dedicated device to steam an egg. I hard-boil eggs by placing the egg in a small pot with ~1.5 inches of boiling water. Cover with a lid and set over low heat (just enough that you can see a small amount of steam escaping). Steam for about 11 minutes. Sometimes the egg can crack or cook unevenly (although I usually have good results). This ...


15

The very short answer: You had bad temperature control. You have to leave meat on the skillet until the proper internal temperature is reached. If the outside burns before that, then you used too high heat. Also, if you have a very thick steak, you may need to use more involved methods. A longer answer: It is absolutely normal that cast iron behaves very ...


14

Temperature is the only foolproof way to determine doneness. Unfortunately it's not very practical to carry a thermometer over to your friend's house for brunch. There are other indicators, of course, and you have mentioned the good ones for eggs. I will add, however, that some indicators can be deceiving. For example, eggs releasing a pool of liquid is ...


13

It is true that there is a negative correlation between cooking time and temperature: the higher the temperature, the shorter the cooking time. But it is highly non-linear. Even if you were to account for the fact that temperature is measured on a ratio, not interval scale where the real zero is at 0 Kelvin, it will still not help you at all. Internal ...


13

My guess of what happened was that the potatoes were sitting in an open pot that was not in a rolling boil. I'm going to assume that they went down from the pass and the place where "they took up [their] quarters" was at 11,000ft. This region was then, as it is today, almost destitute of vegetation. Darwin notes in the paragraph just before the ...


12

Mushrooms can throw off excess moisture. I would suggest cooking them down a bit further and draining on paper towel before adding them to your lasagna. You didn't mention how you baked your lasagna, but my process is to bake (and your temp is fine) covered for 40 to 50 minutes. Then to uncover and return to the oven for about 10 to 15 minutes more. I'll ...


11

It is a scalable recipe. First, you decide in which pan you want to bake the cake. You take your pan and measure it. Let's say you have a 9" round pan. You go into the column "lbs per round" and find out that your pan takes 3 1/2 lbs of batter. Then you go to the other table with ingredients measurements, multiply the column "6 lbs" by 7/12, and have your ...


10

There is no single answer to that question: it is going to vary program by program. Some shows, like America's Test Kitchen, are going to be quite precise--at at least, they will intend to be. Other shows, not naming any names, less so. The thing is, with very very few exceptions, you should not be cooking to time anyway. The time in a recipe is just a ...


9

If you're cooking store-bought frozen food (a pot pie for instance) and you thaw it first, following the cooking instructions on the package will lead to over-cooking, burnt crust, and a dry meal. The instructions are predicated on direct from freezer to oven and you must adjust accordingly.


9

My first suspicion would be your oven. Home ovens are notoriously inaccurate, and it may be that yours is just slow, which is to say that it doesn't quite reach the temperature to which you set it. If you don't already have one, buy a good oven thermometer (the kind you leave in the oven all the time) and use that rather than the indicator on the oven knob ...


9

so I have used a laser temperature probe pointed at the chicken and adjusted the dial so that this value is 180C That's not how you are meant to do it. 180 C is the oven temperature, not the temperature of the chicken skin. If you turned it up until the chicken surface became 180, that's way too hot, and of course it causes the exact symptoms you describe. ...


9

Here's a hack: You can microwave your potato before baking it (like suggested in this great answer). From The Spruce Eats: The only problem is they take an hour to cook, which requires planning ahead. If you're trying to get dinner on the table in a hurry, there is actually a method you can employ: Use the microwave to speed up the cooking process, cutting ...


8

There aren't any very good "rules of thumb" for specific temperatures or cooking times. I'll take a stab at the question in general terms, but it really will vary depending on the specific dishes. There are other questions which have been asked here that ask about specific cases. First, timing and temperature are separate issues. The general answer ...


8

First, the short answer: There's a lot of erroneous information circulating concerning glass bakeware, and very few reliable sources or repeatable experiments seem to be cited. In general, I'd say that the variance among different metal pans of different materials, colors, thicknesses, and coatings will have more significant effects than the difference ...


8

The answer depends on the type of meat as well as the thickness. There are different things you need to worry about killing in different kinds of meat, and it takes a different amount of time for everything to get hot enough for long enough depending on the thickness. Note that you generally don't want to put the meat straight in the water, since you'll ...


8

Crème brûlée is supposed to be served cold, with a hard, crisp caramel layer on top. So that requires cooling after baking. The baking is needed to set the crème, it might just be a bit firmer after cooling. To ge the hard caramel, you need to add the sugar on top and then torch for a short time, just before serving. You can't have the caramel formed ...


8

Bell Peppers have a very fast change from crisp to soft This is why you usually encounter them either raw or fully roasted and peeled. They change quickly. In a stir fry, cook them just a couple minutes and accept the slightly crunchy texture, or cook them through. I find this leads to a sometimes 'rubbery' texture, as the skin will not soften in the same ...


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