I recently bought some baked goods (corn break I think) from Fred Meyers, and it seesm to be baked right in the plastic container it came in. Is this safe? Th
I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10
Is there any particular reason 180 degrees Celsius is so commonly called for in baking, roasting, deep frying?
I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, ten
It is very easy to find quick references for the various doneness temperatures (rare, med. rare, etc.) of different animal meats, but not so easy when it comes
I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour,
I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have co
I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F. It is my understanding that
My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw s
I have a significant problem - our broiler is flat out dangerous. The oven/broiler came with our house. Every single thing we've put under it has been burnt (it
I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts.
I have an enameled cast iron pot, but no 'crockpot' slow cooker. I am reading A LOT of conflicting information online about how to adjust electric crock pot sl
Is agar powder heated so that it will form a gel when it is cooled? if not then what is the purpose of boiling it?
I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mot
I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or dam
Is there a difference between tepid water and lukewarm water? Are the terms interchangeable?
I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instea
I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to
Many preparation techniques rely on controlled temperature. Sous Vide, Chocolate making, etc. I am trying to identify specific techniques that have their range