Sentences with phrase «do cook it at the higher temperature»

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.

Not exact matches

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.

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.

They will all be cooked at a high enough temperature so I don't worry about cross-contamination.

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.

My mixture wasn't too dry at all but rolled out perfectly, only thing I don't think I converted the temperature to Celsius correctly, I cooked at 175 which took a lot longer and made them hard, but a shorter time at a higher temp would have been perfect.

However, we do heavy cooking at high temperatures and poly - unsaturated oil is thermally very unstable.

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.

On the non-baking front, because water boils at a lower temperature the higher you go (212 ° at sea level, 203 ° at 5,000 feet, 198 ° at 7,500 feet), foods cooked in water have to be cooked substantially longer to get them done.

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.

Since Naan is traditionally cooked in the Tandoor — a clay oven with extremely high temperature, Naan made at home usually do not have the authentic texture and look.

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.

Ceramic cookware does not leach during cooking, even at extremely high temperatures.

But, how does using a pressure cooker affect nutrients since the water is artificially kept in liquid state at a higher temperature during cooking?

It seems like a lot of the worry has to do with cooking animal protein at high temperatures.

Coconut Oil is more heat stable than other plant based oils, and so does not create trans fatty acids when cooked at higher temperatures.

Saturated fats are stable and do not oxidize even at high heat cooking temperatures including deep frying.

It has a higher smoke point (meaning you can cook with it at higher temperatures) than its unrefined counterpart (450 degrees vs. 350 degrees) and doesn't impart a coconut flavor or aroma.