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  2. Recovery time (cooking) - Wikipedia

    en.wikipedia.org/wiki/Recovery_time_(cooking)

    Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. [1] [2] The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened.

  3. Template:Fat composition in different foods (table) - Wikipedia

    en.wikipedia.org/wiki/Template:Fat_composition_in...

    Template: Fat composition in different foods (table) ... 50: 31 Pecans dry roasted: 8: 62 ... Fats added during cooking or at the table

  4. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/bringing-meat-room-temperature...

    For example, pork shoulder and short ribs are best when cooked low and slow, using moist heat cooking methods like braising or stewing to break down their high fat content and become tender.

  5. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    Fat Quality Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F ...

  6. What's the Proper Temperature for Cooking Beef? - AOL

    www.aol.com/news/apos-proper-temperature-cooking...

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  7. Gentle frying - Wikipedia

    en.wikipedia.org/wiki/Gentle_frying

    Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. [1] While gentle frying is most notably used to cook fried eggs , it is also used for delicate fish, [ 2 ] tender cuts of meat, [ 3 ] sausages, [ 4 ] and as a first step in fried potatoes.

  8. Why the heat index matters more than the temperature in a ...

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  9. Low-temperature cooking - Wikipedia

    en.wikipedia.org/wiki/Low-temperature_cooking

    Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.