Sometimes when I'm trying a new cooking method that uses different cooking temperatures compared to what I use normally, I find it difficult to estimate when my
What's the minimum water temperature for making stock? (from either meat and vegetables, if they're different)
So I baked a rye bread last night (in a bread pan). It was a new recipe for me and I had to adjust some things in it due to missing ingredients, so I could not
When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of
I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. If I set the temp for 136F, how long should I leave this to cook? My thought was 6
I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperat
So the directions say to cook at 400* F. I need to cook them at 350*F, how long should they be cooked for?
I just watched Heston Blumenthal - Perfect Roast Chicken where he does a few thing unconventionally. He roasts the chicken at approximately 200 F and stops th
I often make fermented beet kvass. This was going well in summer, but now in the colder weather the environment is too cold for the kvass to ferment properly.
While cooking something sweet which would be served cold or at room-temperature, is it more sweet when it is hot i.e. during the cooking when you taste in order
In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use rapid dry yeast and I just add it to the
I have a 4lbs boneless leg of lamb I intend to roast in an oven this weekend. I am thinking of trying very low temperature roasting. I was inspired by Alton B
I recently purchased a pre made casserole and the instructions stated that it should be placed in a 440* oven for 55 minutes. This seems like a very hot cooking
I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F f
Honey degrades in temperatures over 40°C. When I cook the porridge in the morning, it definitely has more that 40°C. If I mix in the porridge a tablespo
My Mom is making a cake. Its an old recipe, 50 - 70 yrs old (or older). All it says is to use a warm oven. No temperature range, just a warm oven. What temperat
I wonder how to cool chocolate in a couple of minutes, without losing its quality. I'm looking for a portable chocolate cooling machine. I think of using it in
I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius howev
I have an electric stove that makes it hard to adjust temperature rapidly. I normally cook steaks in cast iron pan which I put on the biggest stove circle, with
If you have pasteurized milk that is steamed for lattes, could that end up making you sick? The steaming seems to occur at a high temperature.