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Questions tagged [timing]

28 questions
18
votes
7 answers

Can I cook two types of dried beans simultaneously?

My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I would like to make chili and I have two types of…
lemontwist
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4 answers

Why does it take longer for food to bake when the oven is full?

It seems that if I have fully loaded our oven, everything takes longer to cook. A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, nothing is ready in time. Here's what I don't…
nuggethead
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10
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2 answers

Why not incorporate eggs at the last moment when making crepes?

My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after. Two possible advantages: I believe if eggs are…
Yulia V
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7
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5 answers

Can I roast a chicken over 2 time periods?

I currently work in home office but in the late afternoon I pick up my kids from school, we spend some time on the playground and usually only come home half an hour before dinner time. For soups I used the strategy to set them up during my lunch…
quarague
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6
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4 answers

When to add diced vegetables when cooking rice

I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I wait until too late they don’t cook at all. When…
nohat
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6
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2 answers

How long before steak is at room temperature?

I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically is about 21 degrees Celsius for me) before I cook it up to about 55 degrees Celsius core…
Jeroen
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6
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2 answers

Should I season my sushi rice before or after cooking?

When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add these seasonings?
Malper
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5
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2 answers

Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon

The Situation: Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast. Guy wants to cook potatoes in bacon fat Guy cooks bacon and places bacon on paper towels to dry off Guy cooks potatoes in left over…
Levi Hackwith
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4
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2 answers

Is there a difference between boiling water and almost boiling water?

When cooking noodles (ramen or pasta), recipes often call for it to be thrown in boiling water. I’m often impatient and can’t wait for the water to go from almost boiling (95C) to full boiling (100C) In some cases, it can be a couple of minutes to…
RoboKaren
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3
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2 answers

Red Bean Cream puffs timing and filling

I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs I have three concerns. First, the local Asian grocery store was closed early yesterday, so I didn't get adzuki beans in time to…
Patrick Schomburg
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3
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3 answers

When sautéing vegetables, should I wait for the oil to heat up first?

When sautéing vegetables in oil – for example carrots, should I wait for the oil to heat up and then add the vegetables, or should I put the vegetables in cool oil and then heat everything up? What differences will these two approaches yield?
ryskajakub
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2
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5 answers

Best moment to put salt in spaghetti?

Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates inside the spaghetti. Just a bit before throwing out water, because salt reduces the boiling…
Nicolas Raoul
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6 answers

How to recook a roast?

I bought a chunk of vacuum packed beef from the discounter. The label said "roast meat", and didn't indicate which cut of beef it was. It was lean meat (4% fat), but that's normal in Europe. I roasted the meat with some glaze, at 175°C, until the…
rumtscho
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1 answer

Modifying Pressure Cooker Timing for Beans

According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions: But, 2 pounds of beans is quite a lot. I am wondering, could I half or quarter the the amount of beans, and if so would I…
E.S.
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2
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3 answers

To put aromatics at beginning or end of cooking?

I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices will loose their properties. I notice that Bangladeshi cuisine always uses these items at the very beginning…
James Wilson
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