Tonight my wife will attempt the feat of cooking two of her pumpkin pies at once. Given the firing schedule for one pie (the Libby's recipe for one pie- 15 mins
I'm using an electric fryer. After pre heating the fryer to 375 F and putting the thawed bird in, the temp will drop to 275 F and stay there. So my question is
You're always hearing that a tougher cut of meat like a brisket or a shoulder be cooked low and slow to break down the tissue and be tender. I have also heard
I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right fr
Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving i
I hope this is the right place to ask this. And sorry for the bad english. I didn't know whether "box" is right for what I have or "case", or "pack" ! I'm a se
I realize aglio olio is best consumed warm. When it cools it's not as nice as the oil thickens. Am I putting too much oil or should I use a thinner olive oil?
I invented my own recipe for meatloaf: hamburger, bread, 1 egg, dried onion bits, Worcestershire sauce, a bit of ketchup. Put into the oven at 350 degrees F. P
The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendat
I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks
Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be? I
I'm looking around for other, newer temperature sensing technology, beyond the inserted thermoprobe. I bake cookies (hundreds and hundreds rolled) and like to m
I am looking at the Saveur magazine annual 100 issue. There are a couple of items related to fermentation; and I am intrigued. The recipes instruct to let the
I have a stainless cavity Microwave. Most all microwaves I have ever used are cool to the touch after use. This was gets extremely hot. I have measured over 8
In commercial use, what temperature is set in a refrigerator used primarily for thawing? Because food keeps longer when colder, my home fridge is kept so close
All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more i
I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even
Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always ma
Our home oven consistently undercooks food when we follow the recommended cooking directions. Case and point: We just bought some chicken skewers from Costco.