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Custards require a slow oven for example, bread a moderate oven, and pastries a very hot oven. Cooks estimated the temperature of an oven by counting the number of minutes it took to turn a piece of white paper golden brown, or counting the number of seconds one could hold one's hand in the oven. [ 3 ]
Next, the long strands of linked hot dogs are cooked in an oven, a steamer, or a hot water bath. After cooking, some hot dogs are smoked to add additional flavor.
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.
A hot dog as served on Coney Island in 1940. The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. [8] These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor, as King.
The meat mixture is then piped into casings, traditionally made from animal intestines, but often from beef collagen, forming the hot dog's shape. 5. Step Five: Cooking and Smoking the Hot Dogs
Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well.
−69.6 °C: −93.3 °F: Coldest officially recorded air temperature in the Northern Hemisphere at Klinck AWS, Greenland (Denmark) on 1991-12-22 [24] 205.5 K: −67.7 °C: −89.9 °F: Coldest officially recorded air temperature on the Eurasian continent at Oymyakon, USSR on 6 February 1933 [25] [full citation needed] 210 K: −63 °C: −80 °F
The Celsius scale (°C) is used for common temperature measurements in most of the world. It is an empirical scale that developed historically, which led to its zero point 0 °C being defined as the freezing point of water, and 100 °C as the boiling point of water, both at atmospheric pressure at sea level.