Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [cooking-time]

Questions about the cooking-time in general. It should not be used for specific recipes.

314 questions
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How can I cook dried noodles with just hot water?

I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot water dispenser (not sure of the exact temperature,…
Mike.C.Ford
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How To Tell When Corn is Done With Boiling

When boiling corn, how can I tell when it's done? I usually remove the husk and silk. Would there be any advantage to leaving them on when boiling?
KatieK
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10 answers

Why do I need more time and liquid than my risotto recipe calls for?

Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 cups chicken stock, and 20 minutes. I used more…
yossarian
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3 answers

How can I ensure that scrambled eggs will be fully cooked?

I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are set, and that there is not an overtly liquid…
Maroon
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4 answers

Why would you Parboil Some Vegetables Before Stir-Frying them?

An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
AttilaNYC
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3 answers

Bell peppers become either crunchy or soggy

Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem hard, then they become soggy and/or bitter. Is there carry-over cooking that happens with…
Chefchab
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5 answers

Does bacon need to be fried until crisp?

I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
Ashish
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How long and at what temperature do the various parts of a chicken need to be cooked?

I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
theycallmemorty
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6 answers

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a preheated skillet. The outsides of the lamb/salmon…
John
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Sous Vide ribs -- can't eat for 2 days... best choice?

Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Right now, the ribs are about done with the 36 hours of cooking time we'd planned on (a…
Ralph J
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How to adapt brownie recipe to cook well in a mini-muffin tin?

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 would try to make them in a mini-muffin tin, thinking it would be easier for the kids to…
Eric B.
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Must rice always be cooked with some oil or lard?

I'm a totally amateur "cook" and I was always taught that before I cook rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was the same. Only the bottom layer was burnt just a bit,…
Zoltán Schmidt
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How do you cook calamari / squid and avoid making it tough?

I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen and a mix of baby octopus and squid rings, no label. I've tried both boiling and frying…
MandoMando
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What are the advantages of using a stove instead of an oven?

Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time. The main points I'd like to see answers for are as follows: Time Heat Spread If…
Naomi Campbell
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Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried

i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the oppsite
dassouki
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