I purchased an analogue instant-read meat thermometer (link to the precise product). I fried some diced chicken in a little lime juice and olive oil in a fryin
Do I cool items coming out of oven above or below items that have not gone into oven yet?
Old recipes are well-known for being imprecise, especially about temperature, but when they call for a "hot" or "cool" oven we can get a decent idea of what the
I’m looking at a couple of recipes from the early twentieth century. One calls for a quick oven. The temperature for that (375 - 400°F) was easy eno
I want to make french fries that are crispy through and through. These days, it's very popular to "double fry" them, resulting in fries that are crispy on the
I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's bon
My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven
I’m an avid user of slow cooking due to my schedule and need to budget my meals. I haven’t tried but wanted to know if I could slow cook noodles.
I receive a large package of baked goods from family every Christmas. I do NOT have enough freezer space to keep them frozen until we get to them. They usually
When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature.
I have a single oven. My ham needs to cook for 2 1/2 hours at 275 °F, my scalloped potatoes need to be cooked at 400 °F for 1 hour. Do I put both dis
I'm wondering about that high-heat flavor you get just before outright burning food. Charred, grilled, blackened, smoky, or seared flavor? Wok hei? I'm not exac
Some quick online searches define an operating temperature for slow cookers: the minimum internal temperature is A, the simmering point is B, you have certain o
someone says that temperature is the most reliable way to know if a food is done is or not they say that there are various signals to know but none of these ar
Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special cha
I started cooking recently on induction cooktop ,minimum temperature on it is 120 C but i want to cook my dish at 50 C for 15 minutes but the temperature is inc
I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thig
I'm starting a Sous Vide project and I didn't find any information about Temperature Accuracy. I really would like to know how accurate must be the temperature
I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the
I would like to dehydrate fruits with an outdoor air drying rack in an arid climate: What ambient air temperature is ideal for this? I've heard anything belo