I have seen a chart for cooking two dishes that list different temperatures at the same temperature, just changing the length of time for one dish. Can anyone provide a chart like this, or at least explain how to pick a common temperature and adjust cooking times? What kinds of dishes will this work for?
Possible Duplicate: How much salt should I add to a dish? After so many years of cooking, I can usually taste a dish and adjust it to find that point where the salt is just enough to bring out all the flavors without crossing over into oversalted. I find that I have a difficult time communicating that art to others. Are there any exercises or tricks I can teach people to learn this all important skill?
Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or paste form or vice versa. Example: 1 tablespoon of powdered Coriander seeds correspond to how many tablespoons of raw Coriander seeds.
I want to cook two vegetable dishes at one time for a dinner party. The first, a vegetable loaf, has to be cooked at 325° F for 1 hour The other, a casserole, requires 350° F for 30 min. How can I adjust temperatures or time to have these two ready at one time?
Is it possible to cook multiple things at the same time in a microwave and how do I adjust the cooking time? What if the two items are identical, do I double the time or multiply it by some other factor? What if the two items are different and have different individual cooking times?
I'm pretty new to baking, and it seems like the toothpick test is pretty subjective. I'm wondering, can I use my Thermapen instead? At a fundamental level, are all breads "done" at a certain temperature, or are sweetbreads done baking at one temperature, yeast breads at another, etc? Is it common enough among recipes to have a chart, like for beef/chicken/pork/etc? Or is it totally all over the map based on the recipe?
Possible Duplicate: How can I bake normally fried foods? I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks with low temperature (350) / long duration and with high heat (425) / short duration. I still can't achieve the crispy on the outside but moist, soft, and not dry on the inside. The results are either mushy or crispy but dry and unchewable. I tried baking the sticks with a bit of oil, or a bit of oil mixed with butter to get some browning going, but that didn't achieve the same results. Question: What
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar). However, the cake is still moist inside, after more than doubling the baking time it originally called for. I don't mind that the consistency is too wet, I'm only concerned about cooking the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached
I've successfully prepared one whole fish using a roasting pan and conventional oven, and now would like to make four to six of them at once for a gathering. Is there a rule of thumb to adjust my cooking time and temperature when cooking several fish? The first fish was a 1.5 lb sea bass, cooked at 450 degrees for 5-8 minutes per side. My gut tells me to use two large roasting pans, raise the oven temperature to 500, and just dutifully watch over the fish and flip when they look ready. But I have no idea if this is appropriate, if I should expect to flip in 5-8 or 15-18 minutes
Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing something magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause. I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!