Sentences with phrase «cook it at high temperatures for»

Hi Becky — I do cook it at the higher temperature for the rest of the time, but if it's getting too brown you could reduce the temperature and / or cover the quiche.

You could also experiment with cooking at a higher temperature for a shorter amount of time, just keep checking after 15 min to make sure it does not burn.

if it's a 20 min recipe cook at a higher temperature for the first 5 min.

Another way to remedy this is to add 25 degrees F to the recipe and cook it at a higher temperature for the first 1/4 of the time of the recipe.

Grapeseed oil has a very high smoke point, which allows you to cook at higher temperatures for longer before it starts to smoke and burn.

So, it's best to not cook it at high temperatures for long to avoid this natural occurrence.

You can cook it at a higher temperature for less time and you can put it all in and mix it up periodically as it bakes rather than small batches.

Not exact matches

For example everyone in North America screams if you cook with olive oil at high temperatures.

Canning lowers vegetables» nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures.

The health benefits of honey are numerous but are only preserved when they are not cooked at high temperatures, making honey the perfect sweetener for this no bake dessert.

The next step includes a bit of high - tech, though: Pasteurization is done at vacuum pressure, allowing for low temperatures (65 ° -70 ° C), thus shortening the required cooking time.

Heat the oven to 450 degrees F. Set the turkey to cook at high heat 15 to 20 minutes, turn the temperature to 350 degrees F, and continue roasting for 2 1/4 to 2 1/2 hours.

It is a better choice for dishes that are cooked or fried at higher temperatures or dishes that you don't want to infuse with the coconut taste.

Ghee has a high smile point making it ideal for searing and cooking at high temperature.

For high - heat cooking, coconut and avocado oils are best because they have a higher smoke point, the temperature at which the fat or oil begins to break down due to heat.

If you do quadruple it (or more), I would suggest using a really big pan that is preheated for a while, or dividing it into multiple pans — it tastes best when the veggies are cooked at a fairly high heat, and added a lot of them at once to a small pan would bring down the temperature.

The batter was really thick and despite cooking the cauliflower at a slightly higher temperature and for longer than suggested, the crust wasn't super crispy and then tossing it with the sauce made it even soggier.

It's delicious and because it's more stable at higher temperatures, ghee is great for cooking.

Most milks are ultra-pasteurized to increase shelf life, which involves «cooking» the milk at high temperature (at or above 280 °F for at least two seconds).

Almond oil is good for cooking at high temperatures; it has a high smoke point.

It has a delicious mild coconut flavour and is perfect for all cooking at high temperatures.

Warm on low heat for a few minutes (be careful not to cook at a high temperature or for long - keep as raw as possible to maintain as many nutrients as you can!)

Olive oil oxidizes at fairly low temperatures, so it's not a good choice for cooking with higher heat.

Olive oil is completely fine to use for cooking as long as you use it over lower temperatures and you do not fry or broil at high temperatures.

Due to the burn factor, regular butter is great for baking but not so great when it comes to cooking, especially at high temperatures.

Processed baby foods are cooked at very high temperatures for long, and this may kill most nutrients like the vitamins.

«What sealed the deal for me was finding out that jarred food is cooked at extremely high temperatures to kill bacteria for longer storage, at the same time taking out many of the food's vitamins and nutrients and taste,» says Bartalos.

Acrylamide — formed when foods containing carbohydrates are cooked at high temperatures — was detected for the first time and is common in the U.S. population.

Researchers from the Shanghai Cancer Institute and the US National Cancer Institute in Bethesda, Maryland, examined the volatile organic compounds given off by different oils at the high temperatures typically used for wok cooking.

Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

They found that cooking meat at high temperatures for a long time — such as grilling, broiling or frying — was associated with about double the risk of insulin resistance.

195º Low simmer 210º High simmer 212º Boiling water at sea level; light or vigorous boil 213º - 214º Boiling temperature of salted or sugared water; 1 teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke point

In this report, the WHO didn't look at fish, but other research has shown that even white fish cooked at high temperatures may also be linked to cancer risk, especially when it's cooked for a longer length of time.

Microwaves cook at lower temperatures for shorter times which, especially for high fat content foods such as nut flours, can reduce the oxidation of the fatty acids.

Try tastier and healthier alternatives like grass fed butter, ghee, olive and hemp oil, or coconut oil (great for cooking at high temperatures).

Interestingly enough aspartate is unstable at high temperatures, so it shouldn't be used for baking or cooking.

You can use it to cook at high temperatures and even leave it at room temperature for months without it going rancid.

Sucralose is good for baking and cooking because it maintains its sweetness at high temperatures.

I'm sure you could also cook the filling in a dutch oven, or in a regular pot on the stovetop at a higher temperature for a shorter time.

If you plan to try again pour the batter on the warm nonstick waffle iron which is generously greased, cook these waffles at a very low temperature setting and then just before taking them out increase the setting to medium - high temperature for few minutes.

Anyway, just wanted to thank you specifically for the warnings about «barbecued meats or meats cooked at very high temperatures.»

As for details about cooking / cooling techniques to maximize retrogradation in say, potatoes, it appears the cooking temperature has to be above boiling (100 C / 212 F), but its retrogradation is maximized if maintained at a higher temperature for a while.

Canned beans are cooked inside the cans for several hours, and at very high temperatures.

While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat cooking because they're less prone to oxidation.

Just like avocado oil, almond oil is good for cooking at high temperature due to its high smoke point.

While refined coconut oil may be better suited for cooking at high temperatures, virgin coconut oil is a better choice in terms of skin health.

Coconut oil is more stable at high temperatures than olive oil, so use it for cooking.

The heat is only on one side of the meat at one time, and it's cooked for a shorter amount of time at a higher temperature.

Pure ghee is 99 - 99.5 % butterfat with only trace amount of dairy, it can be cooked at high temperatures without burning, and has a lovely nutty flavor — perfect for curries.

Some oils work well at high temperatures, while others can be hazardous for your health if you cook with them.