Sentences with phrase «what cooking temperature»

Chefs, especially, seem to like to know precisely what cooking temperature they are using for various different foods, donenesses, etc..

Not exact matches

So the question remains: what type of fat or oil can you use (safely) for high temperature cooking, such as roasting, baking, sautéing, and stir - frying?

Continue cooking roast for approximately 2 hours more or until an internal temperature reaches 125 - 130F (this will give you a medium - rare roast which, for prime rib, is what you want).

Was wondering what temperature to cook this in the oven and for how long.

I read the comments and am confused as to what is the proper temperature to cook them at and how long to cook them in the oven.

David, I posted on the Facebook post also, but I was wondering, what is the temperature that you're supposed to cook these at?

With that long of a cook time, and not super awesome pans at home, what would try out recommend as baking tone / temperature instructions?

I know this might be a silly question, but I am just starting to learn how to cook and I love all the recipes that are on here but I don't know what temperature to put the oven at when it comes to baking.

What temperature do you use for cooking, and does it really only take 2 - 3 seconds per side?

Does not this slow cooker do exactly what one is supposed to avoid — I've looked at the temperature / time curve and wonder how long the food stays in the danger zone (mind you, I can't remember exactly what temp constitutes the danger zone.

No matter what the temperature outside, we are always up for firing up the grill to cook dinner.

I since found this vegan cauliflower recipe which has much longer cooking times at lower temperatures and suggests flipping the crust to cook on both sides, which would make a lot of sense after what I experienced.

A question for Angela or others regarding freezing: After it's been initially baked and frozen, at what time and temperature should it be cooked when we are ready to eat it?

I understand your point around the egg whites, just be careful as cooking egg whites at elevated temperatures (required for frying, roasting, and baking) for extended or multiple periods of time can cause it to turn rubbery; and from what I understand half the point of folding them whipped into the mixture wasn't just for binding but also to make the texture more light and airy, thus my point about avoiding as much extra exposure to heat after they have «firmed» up.

If some of y ’ all are wondering what sous vide (pronounced - sue - veed) is French technique where you cook food vacuumed sealed in a temperature controlled water bath.

What temperature should you cook chicken to be confident you won't spend the next 24 hours in the bathroom?

One of the reasons Freegan Pony relies on professional chefs instead of just cooking the food themselves is because these chefs have been trained to know what's edible and what's not, paying close attention to cooking temperatures and kitchen hygiene.

Looks like you've been starving You've got those hungry eyes [we call that hangry now] You could use some sugar [caaaaake] «Cause your levels ain't right [this happens to oven temperature sometimes] I'm a five - star [there are only three stars] Michelin [the Jean - Georges of music] A Kobe flown in [hopefully not scammed by fake kobe] You want what I'm cooking, boy

Hi What should the temperature of the meat be when finished cooking.

(Look up what your child intended to make in a cookbook to estimate the temperature and cooking time.)

«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.

The domed glass lid lets you keep an eye on what you're cooking, and the wok also comes with a removable temperature control probe.

And from what I can tell, slow cookers / crock pots come with various temperature settings, including low, medium and high.

Foods cooked or processed at high temperatures create what are called advanced glycation end products (AGEs).

What I like about the spatchcocking and low - ish temperature is the way the skin stays crackling crisp at the same time the meat is perfectly cooked, and juicy.

If so, what would the difference in cooking temperature / time be?

Any idea how long it would need to cook in the oven and at what temperature?

First, geologist Chiwetel Ejiofor visits a colleague in an abandoned Indian copper mine, who spills some jive about mutating neutrinos and the rising temperature of the Earth's core, then opens what looks like a giant rice cooker to see the subterranean waters coming to a boil.

If the film isn't suspenseful, i.e. the pressure cooker situation of what's going on in the movie, if that's not part of it, if the threat of violence and the temperature isn't always going up a notch every scene or so, then the movie is going to be boring.

What's in it: This beef cube steak is prepared via sous vide, which involves placing vacuum - sealed pouches of food into a temperature - controlled water bath; the meat cooks evenly and doesn't dry out.

(which is what I consider most commercial dog food, JUNK FOOD) Kibble is cooked at a very high temperature to create the familiar little nugget we are used to seeing.

Shahir determined that the device he built needed to be smart enough to know what it was cooking and to get that food to a set temperature, but also cheap enough that it could be replicated and manufactured for many people to use.

Whatever the average regional temperature, it's hotter in the cities, because concentrations of traffic, business, heating, cooking, lighting and air conditioning generate what has become known as the urban heat island effect: what makes this worse is that the asphalt, tarmacadam, stone, brick, glass and tile of which cities are made absorb radiation but prevent ground evaporation as a natural cooling device.

The «fact» may be wrong (thermometer is broken) or meaningless — the radiant heat from the sun is what cooks you, not the air temperature.

It tells you where to put what you are cooking in the oven, weighs it and «Inspiro calculates the energy consumption and time needed to raise the temperature of the meat to the desired level.