What is the logic behind the choice of temperature for baking? Obviously if you're following a recipe it will say what temperature to use, but I'd like to unde
I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock har
Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary
What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe a
Having read this question I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it s
How can I keep hot food hot when transporting it, e.g. to a friend's house or a potluck? I usually just give up and take cold food, but I'd li
Is it because I used a poor cut of meat? Did I not cook it fast enough? Should I have removed it from the heat sooner? Is my cut too thick? Is my temperatur
For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on the
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken p
Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in pa
I remember reading somewhere that certain beers are supposed to be drunk much closer to room temperature than most people drink them for optimal flavor. Specif
Often pork is much too dry when served, I would like to have it slightly 'rosé' pink. So I am looking for some cooking instructions for cooking a roast
Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually p
I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main p
I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredien
Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesir
All the experts insist that a meringue must be made with room-temperature eggs. Why? I ask because my experience runs completely opposite, at least when it com
So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this does
What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C