http://www.thermoworks.com/pdf/thermopop_operating_instructions_web_a.pdf The manual lists an "Operating Range" of "Between 32f to 122f". I thought this was th
I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) fo
I am curious why I can not find a home oven that can reach temperatures over 500°F/260°C. Every oven I have seen maxes out at 500°F. I am wondering
I want to cook a recipe that says to cook at medium-high for eight hours, however my slow cooker only has high and low. How do I cook my recipe so the meat doe
I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, w
When I make roast beef in the kitchen I typically have these two cooking steps: Sear on all sides in a frying pan on high(ish) heat; Slowly roast it in the ove
I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
I understand that, in order to cook chicken safely, the chicken has to be 175f or 79c. But is there a temperature for the different cuts of chicken that impro
Recently I've read an interesting post about time vs temperature (Time vs. Temperature - What changes what?) I've been thinking about this problem for a long t
I'm making a box of packaged chicken burgers. On the front of the box, it says "Fully Cooked", but then on the back of the box, in the cooking directions, it sa
I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal: Later, as Bond was finishing his first s
We're experimenting with making black liquorice from scratch. We've been using backstrap molasses, liquorice root powder, aniseed powder, and star anise. All th
When frying schnitzel, is it best to heat up your pan first, then add oil; or add oil cold, then heat ? Also, olive, or veg. oil? Also, heat
My physics knowledge is nonexistent, so I'm sorry for the ridiculously simple question. When you're cooking on a stovetop (say on medium heat), does the tempe
I have a 9lb turkey breast to bake. I've learned that I want the internal temp to register between 155-165 on an instant-read thermometer inserted into the deep
Firstly - I have a Betty Crocker super moist white cake mix which is 16.25 oz. Would putting all of the 16.25 oz cake mix in a 9 x 1.5 inch wilton round pan not
If there's a difference between what an oven is set to and what an oven thermometer shows, how do I know which one to trust? Reviews of oven thermometers sugges
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can
It seems that many, if not most recipes, that involve cooking something in an Oven specify a temperature of 180 Celsius or 350 Fahrenheit (if using a Fan oven,
In many cooking resources, "low and slow" is given as a solution to cooking juicy, tender meat (after it has been seared). Cooking slowly is also highly recomme