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Absurdly, stupidly basic cooking questions (Part 2)

Pontormo

By Pontormo
in Cooking

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TdeV

TdeV

Posted
Posted

If the instructions are to cook on the stovetop at moderate heat, what temperature does that translate to in the oven?

Shel_B

Shel_B

Posted
Posted
38 minutes ago, TdeV said:

If the instructions are to cook on the stovetop at moderate heat, what temperature does that translate to in the oven?

 

 

What temperature does that translate to on the stovetop?

 ... Shel


 

Smithy

Smithy

Posted
Posted
2 hours ago, TdeV said:

If the instructions are to cook on the stovetop at moderate heat, what temperature does that translate to in the oven?

 

1 hour ago, Shel_B said:

 

 

What temperature does that translate to on the stovetop?

 

If the recipe specified a stovetop temperature, I doubt TdeV would have asked the question.

 

It might help to know what particular stovetop recipe is being converted for the oven, though. Is it a thick liquid? Something you bring to a boil first? A saute?

  • Like 1

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Bernie

Bernie

Posted
Posted
2 hours ago, TdeV said:

If the instructions are to cook on the stove top at moderate heat, what temperature does that translate to in the oven?

High heat  200C +

Moderate  160C > 180C

Low <140C

 

Source: My opinion (and I am a know all so I am pretty sure it may be right -my better half says so) 😀

 

When electric & gas (not petrol!) ovens first hit the market, temperate control was VERY imprecise so manufacturers used low (yellow) moderate (orange) hot (red) on temperature dials and even these had wide tolerances and spread , depending on manufacturer.

Most older cooks when using wood or fuel fired stoves and ovens could learn (by trial and error) and estimate temperature for their particular appliance.

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Be kind first.

Be nice.

(If you don't know the difference then you need to do some research)

  • 2 months later...
ElsieD

ElsieD

Posted
Posted

I recently purchased a bottle of yuzu juice.  When I pulled it out of the cupboard today, I noticed stuff (sediment?) on the top.  What is this and is it harmful?  The bottle has not been opened.  Thank you.

20250524_124631.jpg

  • Like 3
FauxPas

FauxPas

Posted
Posted
2 hours ago, ElsieD said:

I recently purchased a bottle of yuzu juice.  When I pulled it out of the cupboard today, I noticed stuff (sediment?) on the top.  What is this and is it harmful?  The bottle has not been opened.  Thank you.

 

I'm guessing it might just be a bit of pulp separation but it's hard to say for sure. Is there a best-by date on it or any info on when it was bottled? 

 

You could open it and pour it out slowly to check it. If it looks like mold or has a bad smell, then you'd probably want to bin it, but otherwise it might just need to be shaken up a bit to blend it back in. 

 

BUT of course I can't say it's not gone bad with any certainty.  🙂

 

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ElsieD

ElsieD

Posted
Posted

@FauxPas  the date on the bottle is July17/25.  Since we're not there yet, if assume that's the best before date.

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  • 1 month later...
TdeV

TdeV

Posted
Posted

In the freezer I discovered a pyrex dish with frozen contents, some kind of stew-ish thing. I moved it to the fridge. I'd like to serve it for dinner tomorrow night.

 

My experience is that fully frozen big items (not soup, etc.) don't thaw in 24 hours.

 

I could place it in a baking dish in the sink, fill with water, weighted down by something, for a couple hours. I could put it in the Anova oven and heat on some low setting. Or . . .

 

What do you suggest?

Smithy

Smithy

Posted
Posted
5 minutes ago, TdeV said:

In the freezer I discovered a pyrex dish with frozen contents, some kind of stew-ish thing. I moved it to the fridge. I'd like to serve it for dinner tomorrow night.

 

My experience is that fully frozen big items (not soup, etc.) don't thaw in 24 hours.

 

I could place it in a baking dish in the sink, fill with water, weighted down by something, for a couple hours. I could put it in the Anova oven and heat on some low setting. Or . . .

 

What do you suggest?

 

I'd leave it out on the counter for the afternoon, or overnight if necessary, to thaw. Then I'd put it in the refrigerator. In my household, at least, it will thaw but still be cool if left out overnight. If bacterial growth is a concern for you then the sink trick would work, or rotuts' suggestion for the microwave thawing.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

TdeV

TdeV

Posted
Posted (edited)
30 minutes ago, rotuts said:

microwave  on defrost ?

 

I don't trust the microwave not to destroy the dish. 😂

 

 

Edited by TdeV (log)
  • Like 3
rotuts

rotuts

Posted
Posted

@TdeV

 

I agree with you , a micro can destroy a dish. using the automatic defrost button.

 

when i defrost ,  I select the time , usual only a few minutes

 

then select the power , say 2 or 3

 

and see what happens.

  • Like 2
Shel_B

Shel_B

Posted
Posted

I had a similar situation last week with 1 1/2 pounds of frozen meat. The meat went into the fridge early in the day, then removed to the counter for an hour or so, then back to the fridge. While I didn't temp the meat, it remained cool, but was very soft. When ready to cook, I just put it back on the counter fro 30-40 minutes to warm a bit. Worked like a charm.

 

All times are estimates and approximate.

  • Like 1
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 ... Shel


 

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