I bought some italian pork and garlic sausages from Whole foods. I cooked them on a low heat, they were in the pan for probably an hour but the middle remained
Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different ty
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I alwa
At what internal temperature should you aim for monkfish to be properly cooked? According to this recipe, it should be at 145F (63ºC). Does anybody know a
I just got a sous vide supreme for christmas and I am super excited to use it. Many of the recipes I have seen online suggest to sear the meat after cooking to
To which temperature could I safely heat my cast-iron pan on the stove, without any contents? I don't want to re-season it afterwards. Afterwards, I'd just let
I have friend who went to culinary school who claims that cold eggs crack cleaner than eggs at room temperature. Do egg shells crack cleaner coming cold out of
When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly.
I was looking at some recipes online that included dried mushrooms (mostly porcini). All those recipes and this question mention soaking them in warm water. Wh
Ever since a supposedly "ovenproof" thermometer shattered glass on my turkey Thanksgiving 2006 I have been afraid of these things. Is it generally safe to use t
Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referrin
On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), bu
I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad,
My room temperature is 65°F (18°C). The recipe calls for the ingredients (milk, egg, butter, etc.) to be at room temperature, 75-90°F (24-32°C).
IR Thermometers read surface temperatures. Can they accurately read the interior temperature of my oven through the glass panel? Or will it be reading the surfa
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. S
My oven has been broken about a month, and I am getting a new one delivered Saturday. But in the wake of a failed pilot on the bottom, I was curious about whet
I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is. How does utilizing a double-boiler change
My wife was cooking a recipe and was confused by instructions to put foil over a cookie sheet which should sit on a broiling pan. Foil is pretty standard in rec
Why do some powders like flour or matcha green tea causes lumps in hot water while other powders like sugar or cocoa or wheat grass (triticum aestivum) readily