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 ...


8

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. ...


8

Cooking a casserole like this for longer isn’t a great way to reduce moisture. Unlike a stew, there’s not much circulation. The top dries out, and then further reduction requires a lot of heat to be conducted to the inner areas. Even up at temperature it’ll take a long time. If you’ve got significant liquid, instead just spoon it out or remove with a turkey ...


8

After maybe 45 minutes to an hour, the chicken will be very soft and falling off the bones, the broth will have a strong but pleasant chicken flavor, and the lemons and vegetables will probably be completely depleted and disintegrated. This is usually a good start for home made chicken soup. At this point you'd probably strain it, let it cool, remove the ...


6

If you intend to cook the chicken at a full rolling boil (submerged in water at approximately 100 degrees Celsius), there are no safety concerns with this. Your chicken, particularly the breast meat, will almost certainly be overcooked, resulting in meat that is more 'dry' and stringy than many people consider ideal. If you are serving the chicken in the ...


6

I happen to have some experience with steam egg cooker. For starters: how does an egg cooker work? The egg cooker doesn't use a timer. Instead, the cooking time is determined by the amount of water you put into it: the more water, the more time it takes to boil off and trigger the overheat alarm. This is why your egg cooker has a water measure cup that has ...


4

When oven roasting a 9 pound prime rib, I want to remove it from the oven at 120 I used a leave in thermometer from start to finish. When it 120, I removed it from the oven and took a second reading with my deadly accurate instant read Thermopen. And it was no where near 120. I moved the leave-in probe to a different spot on the roast and it settled on ...


4

Toasting is a form of browning, and browning requires temperatures in the neighborhood of 300 F (150 C…see Maillard reaction). There are at least two things that impede this progress when toasting a bread product: mass, and water. The more mass the bread has, the more heat is required to be absorbed to raise the temperature of the bread by some amount. So ...


4

Sure, a few things happen (or, rather, continue to happen) after the first 10-15 minutes. Spices continue to release their flavor. Not a big consideration for finely ground spices, but something like whole coriander, cracked black pepper, or cinnamon bark will definitely have more to give at that point. Vegetables will continue to cook. More cell walls will ...


4

I can’t give you numbers as I haven’t experimented with it yet (but am very inspired to do so by your post), but assuming that you will be heating water for a morning coffee or so, have you considered putting the lentils into a smallish thermos container, topping them up with boiling water and letting them soak / slow cook during the day? Adding your ...


3

Restaurants usually pre-cook (either parboil or parfry) their potatoes and freeze them in serving portions. I would just parboil the potato wedges, then coat with oil and put in oven until golden brown (or just brown-ish). When baking potatoes, I prefer using a metal pan sheet instead of a glass bakeware.


3

In addition to moscafj's advice on pre-cooking your vegetable ingredients, I would also recommend that you consider using uncooked noodles of some kind, either no-boil dried noodles, or fresh-rolled handmade pasta. Boiled noodles are wet, and can actually give off some of their moisture while baking. Whereas dried or fresh noodles absorb moisture from the ...


3

You might see a tiny reduction in cooking time due to the smaller thermal load, but this is more a theoretical than a practical point. The difference will be smaller than normal variation between ovens. Check for doneness as you would usually, and you will be fine.


3

This is an instance where sous vide really works well. You can pre-cook your pork roast to 140 for 4 to 6 hours in the sous vide the day before. Chill in an ice bath (still in the bag that you cook it in) to bring it down to safe temperature quickly, and then into the fridge. the next day you can sear it in a number of different ways (broiler, on the grill, ...


2

According to the book Kitchen Companion, when you take a square cake and cook it as cupcakes, you cut the baking time by 40-60%, depending on the relative depths of the two pans. I'd assume the relative cooking time for a crumble to be similar, which would mean 25-35 minutes. There are also a number of apple crisp/crumble recipes on the web done in muffin ...


2

Oven thermostats are wildly inaccurate. The variability across ovens is great. What was "full heat" on your earlier oven, might not be anywhere close to what your new oven is achieving. You are correct about temperature and time. Additionally, oven temperature is not the temperature at which your food is actually cooking, due to evaporative ...


1

Cake is very easy to cut to shape, although you cannot reuse the cut-off pieces to somehow remodel the thing. So, to get your square shape, you will have to cut off enough of the sides of the cake to make it square. This obviously means that the cake will be much smaller - there is nothing you can do to fix this. The second problem you have is the hole in ...


1

Well, if you find a square pan with approximately the same surface area as the round pan, then you can just bake it for the same amount of time at the same temperature. The same surface are is important, since we want the cake to still have the same height as the original. For some algebra: We can't construct this pan with a compass and a straight edge, but ...


1

My understanding is that the soy has to come to the boil, and be held there for several minutes to deactivate enzymes. I hear you. I hate the clean up after making tofu. You can certainly avoid burning by stirring and controlling the heat, but the lees will stick to the bottom and sides of the pot. I don't think there is any way around it, unless you use ...


1

Is there any reason why I should not cook my veal stock for 8 hours and then right towards the end pop in the vegetable? No, and there are many reasons why what you are doing is what you should be doing! It seems so intuitive for me but I have literally NEVER seen it done. Well, I can find many sources that advise you to add the vegetables towards the end ...


1

I do this all the time. Does this make me a bad person? Cut potatoes into wedges or sticks, coat in oil (add spices if required), spread on a baking sheet and bake at 180-200C (depending what else is in the oven) for 20 minutes or so, till they're done, turning once. Also useful for other vegetables; parsnip, carrot, sweet potato... or paprika, zucchini, ...


1

A frame challenge answer: Instead of processing your own lentils, you might look into preprocessed products with reduced cook time. Right now, my pantry contains two products that might be interesting for your case. One is a red lentil pasta that has a cooktime of 6 minutes, it's possible that other shapes have even quicker cooktimes. Another is chickpea ...


1

I'm skeptical about whether adding/omiting salt makes a difference, but it may. Also experiment with adding a little baking soda; pH affects cooking time (and the final consistency), and 'neutral' isn't the limit of the usable range. I haven't found any really reputable sources on my own, but this excellent answer discusses the role of baking soda in ...


1

Cooking then in unsalted water Pressure cooking - saves 50%-60% of time Soaking them for 2-3 hours and cooking Generally, I find red split lentils are the easiest ones to cook and they cook in a very short time than any lentils. Yellow split peas take longer to cook.


1

I bake 2 pumpkin pies together all the time. libbys directions say 15 min at 425 degrees then 1 hr at 350 degrees. I always add 10 min and they are perfect, been doing it for years. Thank you libby for making pumpkin pie so easy with your libby canned mix.


1

I have been cooking persimmon pies and apple pies side-by-side in the same oven and both have been coming out great. They have the same cooking temperature and cooking time, 350 deg for 70 min. We are at 50 feet elevation so pretty much sea level. I have a convection oven but don't remember if the convection part was turned on I will pay attention to that ...


1

The delta here seems to be the cut of meat they are talking about. The longer times are for shoulder and blade cuts which are tougher. The short coming time is for loin chop which is the most tender cut.


1

I just tried this! It was perfectly medium rare, tender and juicy throughout, without any of the protein breaking down. The 2.5 lb bison tri-tip started mostly frozen, and went into the water bath at 133°F for 4.5 hours. Afterwards, I let it cool to room temperature in the bag for 30 minutes (cooling relaxes the proteins, so the mean reabsorbs some of the ...


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