I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy minutes at 375 the first time around, but I'm not sure how hot to set the oven or for how long to give it to get it hot without drying it out terribly the second time. Also, is there a standard amount of chicken broth people add to stuffing on reheating?
I'd reheat it at 375 again, covered, and add maybe 1/2 cup liquid to start. It will probably take about 30-40 minutes to come back to temperature. If you have an instant-read thermometer, it is at a servable temperature at 160, though you may want to go a fair amount higher if it will sit long before being eaten.
We froze some leftover homemade lasagna and instead of reheating in the microwave we would like to use the oven. What is a good temperature and time for reheating?
Apparently keeping coffee hot and reheating it both lead to bad flavors: How can I reheat coffee without imparting bad flavor? Why does coffee taste awful after reheating it in a microwave oven? However, can you cold-brew coffee and then heat it (microwave or other) without ruining the flavors? If so, why?
I need to roast my thanksgiving turkey in the oven. I also want to make stuffing but not in the bird. Every recipe I've looked at requires an hour of cooking. I'm not sure how to make that work. I have made some microwave stuffing in the past, but you don't get the nice crusty top. Any ideas?
I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container in the fridge, so that I can skip the onion-frying step of recipes. How long can I store sauteed onions in the fridge? I want to freeze any onions that I won't be able to use within a safe period of time, so I'm wondering how long that is.
I like to cook stuffing in the bird because I think it imparts flavors you just can't achieve cooking it out of the bird. The problem is, it's virtually impossible to get the stuffing to 165F/74C without way overcooking the meat. I read one suggestion to cook the bird until the meat is done and then remove the stuffing and finish it in the oven. That makes sense, but is it really a safe method? Is it possible the lining of the cavities also aren't fully done yet since they've been exposed to cooler stuffing and not hot oven air? If so, would a good alternative be to remove the stuffing
A friend is planning her wedding and wants to do a lot of brownies, rather than cake, for dessert. She's planning on making it herself, with the help of friends, but would like to make it at least a few days, if not a week or more, in advance. What would be a good way to store a lot of brownies? How long will they last? Freezing is non-ideal, as freezer space is often tight at all of our homes and dealing with thawing/reheating lots of brownies evenly on the day may be problematic.
There's also an answer here: Can I test my oven temperature without an oven thermometer? I have a big dispute with an electrician if the oven he supposedly fixed works or not. Problem is I think it reaches only about 150 C (300F) degrees when it indicates it has reached 250 C. So at 250 C (480F), I'm still able to hold my hand in the middle of the oven for 1 minute, or probably more. When you cook next time, may you please try to see if this is possible at such temperature? I will try to get hand of a thermometer, but have nothing now, so would appreciate someone testing
for a couple of hours. Took out of package and put on a rub. I put the oven on 450 F and put the roast in (fat side up) for 10 minutes for the maillard reaction. Note that when I did this, I put.... I also found out that certain cuts of meat need to be cooked differently. I.e. Steak should be hot and fast, and roast cuts should be long and slow (after searing it of course... yum yum yum...I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also
I have a very large joint of wild boar that I'm intending to roast, but none of the recipes I can find have in mind the size of joint I'm about to cook and I'm very worried I'll undercook it. I want to slow cook it in a (electric) oven; it's a leg joint of ~ 6.7 kg/14.8 lbs. How long and at what temperature should I cook this?