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Cooking Stack Exchange

Questions tagged [heat]

111 questions
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What baking sheet material(s) are best, and at least safe, in temperatures up to 550 (°F) degrees?

My oven goes up to 550 Fahrenheit degrees and it seems the sheets I've found so far are safe up to 500-450°F. Are there concerns with potential chemical releases that buyers should be familiar with if cooking at 450-550°F? Is lining the bottom with…
user289394
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Mushroom mousse(-ish) that takes well moderate heat

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend to "melt" when exposed to the heat of the potato…
tobast
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How can a tandoor oven cook skewered meat evenly

I am going to build or buy a tandoor. Before I invest, I have done some research into how to cook in one. The part that confuses me is, all the video's I have seen, show the skewers in the tandoor that are nearly vertical as per this picture. In my…
MyDaftQuestions
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Cooking and keeping food warm while traveling?

Can somebody keep food warm by using heat from inside of an electric vehicle or do these vehicles waste less thermal energy, meaning more efficient in traveling then warming?
Stilian Theodhosi
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Are bonded stainless pans safe to use if they make knocking sounds?

We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to notice however that a few of the smaller pieces are pinging/popping/knocking when they…
other_dave
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I baked breads, rolls, pizzas, marinated meats starting with a cold oven to use less energy. Is my “strategy” unpromising when baking sweet desserts?

My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition as far as baking savoury items is concerned. I make notes on how long it took to cook and…
user96769
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Why does food get cold faster in some locales than others?

I live in a dry climate at 7,000 feet where we experience a true four seasons. The temperature range can be vast from below 0 degrees farenheit to the high 90s and sometimes over 100. I've noticed that regardless of the time of year, that food gets…
RJo
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Can Soda Lime glass handle hot liquid? (Like tea, soup, etc.)

Can Soda Lime glass handle storage of hot liquid? Like tea, soup, hot chocolate, etc.
Neel
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What effect does heat have on cooking oil shelf life?

I'm referring to any/all cooking oils. I am wondering what temperatures cause significant degradation in quality or rancidity.
Stu
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Is Microwaving considered dry heat or moist heat and why?

I am wondering if microwaving food is considered dry heat or moist heat. It has a similarity to frying in oil as it doesn't heat it in water. And I know frying in oil is dry heat. But if I put bread in the microwave it goes soggy, not brown (no…
barlop
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Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better?

So some people swear by putting a pizza or baking stone at the base of their oven to even out the hot spots and help maintain temperature by decreasing huge fluctuations in temperature in their oven for baking. I know some people say it really has…
September
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Is there a rule of thumb for the order in which different vegetables should be cooked?

Say I'm preparing a stew that calls for various ingredients such as celery, carrots, leek, onions... Is there any rule of thumb in which order to add these ingredients to the pan, taking into account they will cook later in the pot as well, with the…
Martin
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My bowl cracked when I poured hot soup into it - what happened?

I was preparing a bowl of Ramen Noodles, and rather than use a ladle decided to just pour the soup directly into an old ceramic bowl (at least 10 years old). Suddenly, the soup starts to spill out of it, and I look and see a long crack leading from…
Zibbobz
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Given that fat has a lower specific heat than water, why do meats with higher fat content take longer to cook?

Meats with a low fat content, like shrimp and chicken breast are often suggested to be cooked at a high temperature for a short period of time. However meats with a higher fat content, such as beef brisket and pork ribs, are often to suggested to…
Regjohn1
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Heating milk in yogurt-making

I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manufacture, do I need to heat/cool the mixture (as I would fresh milk) before adding the…
Alfred
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