I need to heat a clean stainless steel tray to the temperature of boiling water. Would the self-cleaning cycle of the oven damage my tray in any way?
I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixtu
In every recipe I see for fries, popcorn, churros, and other foods where I normally want to add the salt/sugar/seasoning at the end, everybody says to make sure
Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combinati
Yes, I know, but bear with me here. I've been thinking about getting an electric cooktop, and reading about them online a lot of people seem to mention that on
I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and
I've been thinking of pasteurizing eggs, which requires heating them to a specific range of temperatures for a continuos set of time. I thought about finding a
Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minim
I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, coo
I usually make the mayonnaise type potato salad which is served cold. I wanted to try German but I want to serve it cold. Recipes I found serve it warm. No prob
I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cel
I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F)
I have cleaned the grease out the oven but the oven is still warm and it’s not on. What do I do to get the oven to cool down so it’s back to normal?
Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan? Recipes are all over the place on methods and cooking ti
Is there a way to keep Totino's Pizza Rolls from opening and spilling contents in the oven, or is that just what they do? We normally cook half the bag at 425&d
This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, the
When deep frying sausages, chips, small pieces of coated chicken breast etc, a good rule of thumb seems to be when they are nicely browned and float to the top
A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about
Inspired by What is the point of washing produce in cold water? Multiple times I remember reading or getting advice that [ingredient X] needs to be washed in co
I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.