Cooking Times and Temperatures

Bacteria can live at a WIDE range of temperatures, depending on what species you are talking about. Generally, it is recommended to bring bacteria-laden water to a rolling boil for at least 5 minutes to kill off all bacteria. Freezing them is generally not a good way to kill them, just stop them from growing. There are bacteria called thermophiles which can withstand very high temperatures for a very long period of time. But most will be killed in a nice pot of boiling water.

Bacteria, like E. coli, that can contaminate meats are killed before eating by cooking the meat to an internal temperature of at least 160 degrees F. Cook ground meats until brown all the way through and juices run clear.

Yes, you can cook a ham at 275 degrees Fahrenheit. Cooking at a lower temperature for a longer time can help the ham retain its moisture and flavor. Make sure to use a meat thermometer to ensure it reaches the appropriate internal temperature before serving.

Gas mark 3 is equivalent to about 165 degrees Celsius.

The human brain begins to experience damage from heat at around 107-108°F (41-42°C). At temperatures above this range, the proteins in brain cells can start to denature and lose their function, leading to serious neurological consequences. It is crucial to avoid exposing the brain to such extreme temperatures.

For a whole Turkey (10-12 lbs) you can brown it first, make sure it's on a trivet with 2 cups of water, for 40 minutes. Release pressure using the natural release method. For a larger turkey, a 20 lbs. for example, pressure cook for 1 1/2 hours. Keep the pressure at 15psi.

More time charts at: http://missvickie.com/howto/times/timingframe.html

Enjoy!

Typically, you would cook a lobster for about 8-10 minutes per pound in boiling water. For example, a 2-pound lobster would be cooked for about 16-20 minutes. It's important to ensure the lobster is fully cooked by checking that the shell is bright red and the meat is opaque.

Increasing the pressure the temperature also increase and cooking is faster.

In a normal, uncovered pot, the temperature of the liquid will increase until it reaches the boiling point, and then stabilize at that temperature. The reason that a pressure cooker can improve on cooking times is that the boiling point is a function of the ambient pressure. An uncovered pot at sea level will boil at a higher temperature than the same uncovered pot in Mexico City or Denver or any other high altitude city. A pressure cooker allows the temperature to go higher because the pressure of the vapor above the liquid is contained so the boiling temperature can go higher and thus the food inside is subject to is higher temperatures. As far as kinematic energy is concerned - yes - that will be true. Higher temperatures mean higher average kinematic energy for the molecules and it tends towards being proportional to the Kelvin temperature as long as you are still well below the critical temperature and pressure of the fluid.

No, Epsom salt does not increase the temperature of boiling water. However, it can help to increase buoyancy and reduce the cooking time of certain vegetables when added to boiling water.

To reheat prepared stuffing, preheat the oven to 350°F (175°C) and cover the stuffing with foil. Heat it for about 20-30 minutes or until it reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure even heating.

No, salt water boils slower than fresh water because the presence of salt increases the boiling point of the water. This means that salt water requires higher temperatures to reach the boiling point compared to fresh water.

for average size, 45 minutes-1 hour at about 190 degrees Celsius

If so, would that be about 374 degrees Fahrenheit?

No, it is not safe to store bacon at room temperature due to the risk of bacteria growth and foodborne illness. Bacon should be refrigerated at temperatures below 40°F (4°C) to maintain its quality and safety.

I am not fond of high temps in the oven. I do like the non-stick surfaces, but I still use parchment lining on many items. I would much rather cook it longer at a lower temp than to burn it on the bottom with the top almost raw. I usually start at 350 degrees and seldom go over 425 degrees.

Yes and no. See the following website for information of why: http://www.swri.org/10light/water.htm If you came to this posting in the past, please note that the previous writer had no idea what he was talking about. Read the SWRI site for an actual scientific answer.

The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).

See the Related Questions about how elevation effects the boiling point of water.

It depends on the time and temperature. Lets say, you drop the temperature of the bacteria's environment to -50 degrees C for 1 minutes. It would have a larger possibility of making the inner bacterial plasma to freeze and expand thus breaking the cell wall and killing the bacteria then you expose the bacteria to - 100 degrees for 0.001 second. But do be aware of bacterias that have anti-freeze capabilities in their genes. They might stand extreme cold temperature without dying because the anti freeze genes produce anti freeze proteins that help delay the plasma from freezing. But for sure, all beings have their limits eh.... we just don't know the limits are... -RPW-

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Food items such as French fries, chicken tenders, onion rings, and shrimp typically go through the holes in a deep fry basket to be submerged in hot oil for frying. The holes allow the oil to circulate around the food, ensuring even cooking and a crispy exterior.

I know of two phrases 1- editorial of independence, which is basically freedom of speech and practiced daily in our newspapers and tabloids. 2-If rephrased as "editorial improvement" it denotes a more positive connotation. It, however it is rather negative. Used as a gathering of information, it can destroy the best intentions of, let's say, a political candidate, by looking into backgrounds and destroying the people around them. Look up the Arkansas Project.

There are so many types of kitchen appliances! There are furniture/appliance stores that specialize in discount kitchen appliances and new kitchen appliances. There are also thousands of specialized appliances for commercial kitchens. The list is much too long to include here.

8 minutes i did this while i was in the phillipeans it was delicious

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When using a conventional oven, the baking times do not change whether you are baking one sweet potato or a dozen sweet potatoes. The baking times only change when you put additional items into a microwave oven.

It depends on the recipe. Most say to use a 350 degree oven and cook a nineteen pound turkey just about 4 hours.

However, I like to cook it at 315 to 325 degrees for 5.5 hours. JUICIER!!