Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [heat]

111 questions
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How to estimate Scoville level of home-made pepper sauce??

I am making a sauce that has:- 3 Ghost peppers, 1 Cherry Bomb pepper, 1 Jalapeño pepper, 1 Habanero pepper, 1 Lady Finger pepper. It also has Tabasco sauce and Cayenne pepper. My friends want to know what the Scoville level might be.
Hot in the Kitchen
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Cooking Time vs Burner Size on an electric smooth top stove

Say I'm cooking using a smooth-top stove. A burner area has a small burner, which is surrounded by a larger burner area. If I have a small pot on a large element, with a 1-2 inch radius of the large element not touching the small pot (the outer edge…
csch0
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Why can't I put food on the pan while the stove is heating up?

I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't put stuff on the pan and then turn on the stove? I find it particularly more convenient to…
Pvo
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How to avoid vegetables sticking on heat-resistant glass dish?

Sometimes I cook vegetables + fruits in a heat-resistant glass dish (yena/jena/pyrex, -40-300 Celsius degrees). I cut them into small pieces (carrots, potatoes, parsnip, mushrooms, onion, quince, apples, tomatoes, pepper, cauliflower, broccoli), I…
ROMANIA_engineer
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Is there standard terminology for the doneness of bacon strips?

As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard (getting towards al dente), to a medium temperature and longer saute (a little crumbly…
CR Drost
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Can I heat frozen waffles in the oven without a baking sheet?

Where I live I currently don't have a toaster, baking sheet, pan, or really anything that I could use as a container in the oven. I'm starving and I'd like to heat up some frozen waffles and was thinking about just laying them down between the edges…
John Smith
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Barbequeing with a charcoal grill

Today I headed to a nearby camp ground which had some charcoal barbecue stands. I put in around 2 pounds of charcoal and put a thin slice of pork meat on the grill. After 40 mins, it was well...lukewarm. Also after around 10 min of burning, the…
Kaushik
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Is raffinose broken down into its component sugars when cooked?

Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and isn't carcinogenic or whatever else. The question I…
Matthew Read
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What is direct heat?

Why is it that when I check google images for Direct heat, I see pictures of a flame under a grid like surface? Is that direct, or indirect? And what'd you call sticking a marshmallow directly in a flame to toast it? no grid at all. Is there a…
barlop
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How to get brown tops to my garlic knots

I've found some good recipes for garlic knots, but can't get them to have that restaurant style brown tops to them. The best I can do is get them slightly brown at the top if I cook them longer than expected, on the verge of burning the bottoms. I…
gdawgrancid
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Will seasoning stainless steel increase heat transfer to pizza dough?

I asked some time ago questions regarding a pizza oven I planned to buy and bought eventually. As the oven is pretty small it's difficult to maneuver inside it pizzas that are more than bite-sized. My idea was to use some sturdy stainless steel…
TLSO
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What is acceptable tolerance for heat distribution in frying pan

I have purchased a crepe pan but I think my question applies to any frying pan. In my case I'm on halogen as a heat source but I don't believe that it matters too much. I think the goal is for pans to distribute heat evenly. I appreciate there is…
MyDaftQuestions
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Sourdough starter in hot climate

I live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur recipe found online, and whole wheat grocery store flour. I’ve been keeping 1/2 cup starter,…
Lily
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Should my oven have a hole like this?

I moved to a new apartment and under the far left burner is a hole into the oven: That is my pizza stone you are seeing through the hole. I understand that the oven needs some ventilation, but this seems like it would cause a lot of heat loss.…
brenzo
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Heating part baked baguettes in lid-covered pyrex

Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in baking time? (without the lid it would be 8-10…
Kubuntuer82
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