I have a very large joint of wild boar that I'm intending to roast, but none of the recipes I can find have in mind the size of joint I'm about to cook and I'm
There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all
Every time I follow directions I see instructions like this: Bring water to boil Stir in pasta Return to rapid boil Cook for 6 minutes for al-dente I set the s
Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C
According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature befor
I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocol
There's also an answer here:Can I test my oven temperature without an oven thermometer? I have a big dispute with an electrician if the o
I have bought a Smeg double oven to replace my old smeg oven. As I have read the temperatures fluctuate which I can understand. An engineer came and tested it
I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all
I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quit
I use an Aerobie AeroPress to make lattes. The instructions recommend a water temperature of 175° F to be used in making the concentrated coffee. Since I am
My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't
I like fried rice. When I try to make it myself, though, it never turns out the way restaurants make it. Restaurant fried rice almost has this sort of "smell-yo
This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to mai
Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by ap
I tried to bake chicken thighs the other day and I used my probe thermometer to tell me when they were done. Well it seems that I did something wrong when inse
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium hig
I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I w
Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?