Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the wate
I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the hea
Obviously this will vary depending on the size/shape and ingredients used. But how hot does it get inside, say, a loaf of bread? A cake? How wide is the variati
I have recently bought a silicone oven sheet, which consists essentially of a thick sheet of silicone rubber stretched across a metal frame. It shrugs off greas
Let's say I'm cooking a piece of meat and the whose outside temperature is higher than its inside temperature. If I stick a meat thermometer through the piece o
I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit
I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoi
Why does fruit retain heat when cooked?
I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that ask
The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid. Will it not be a good idea to put the Cocoa powde
I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The
When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy m
I have to have 3 fish items ready at 6:00 PM but they each require different temperature and time and are of different weight. Can someone please help me ...
I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting lar
Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated
Its stainless steel dish so can I put it in the oven at 250c/482f ?
I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down
What is the rule of thumb for adjusting temperature and cooking time when cooking multiple dishes in the oven at the same time? In particular, if the dishes hav
A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I a
It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry i