Cooking Guides
16 guides tagged “Cooking Guides”.
Oct 8, 2026
Prime Rib Cooking Time Per Pound: Why USDA and Butchers Disagree
USDA says 23–25 minutes per pound, a top butcher says 13–18, both at 325 °F. Here is why, plus the pull temperatures that decide your prime rib.
Oct 8, 2026
Slow Cooker Conversion Chart: Low and High Both Hit 209 °F
Turn any oven or stovetop recipe into slow cooker hours with one chart, and learn why Low and High finish at the same temperature, and what that changes.
Sep 28, 2026
How to Calculate Sourdough Hydration (Count the Starter)
Your "75% hydration" loaf is probably 77%. Why the flour and water in your starter count, the formula, and a chart of how starter shifts the real number.
Sep 25, 2026
How Long to Cook a Turkey: Why Minutes per Pound Runs Early
The 13-minutes-per-pound rule at 325 °F, the USDA timetable it quietly disagrees with, and how to plan a turkey so dinner is on time, not an hour late.
Sep 16, 2026
Diamond Crystal vs Morton: The Salt Swap Everyone Gets Wrong
Morton kosher salt is not twice as salty as Diamond Crystal by volume — it is about 1.7x. Why the popular "use half" rule quietly under-salts your food.
Sep 12, 2026
How Much Food Per Person for a Party? A Catering-Style Chart
Caterers plan by grams per guest, not by recipe. The per-person amounts for protein, sides, dessert and ice — and why buffets need more than plated meals.
Sep 4, 2026
How to Batch Cocktails for a Party (Without Watery Drinks)
A stirred cocktail picks up 20-25% of its volume as water from the ice. Batch without accounting for it and every drink is wrong. The math, and the ratios.
Sep 2, 2026
Why Doubling a Recipe Fails (And What to Scale Instead)
Ingredients double linearly. Salt, pan size and bake time do not. What actually needs adjusting when you scale a recipe up, and by how much.
Aug 30, 2026
How Much Salt Goes in a Brine? The Ratio, and Why Sources Disagree
Wet brines run 5-8% salt to water, dry brines about 1% of meat weight — and your salt brand changes the answer by two-thirds. The numbers, and the reasoning.
Aug 24, 2026
Pizza Dough Hydration: The Right % for Every Style
Neapolitan's official spec tops out at 62.5% water — lower than most blogs claim. The hydration chart by pizza style, and why your home oven changes the right answer.
Aug 19, 2026
Baker's Percentage Explained: Why Flour Is Always 100%
Bread formulas that add up to 168% look like a maths error — until you learn the one rule behind them. How baker's percentage works, and the starter question that splits bakers.
Aug 10, 2026
Instant Pot Conversion Chart: Oven Time → Pressure Minutes
The "one third of the time" rule is right about half the time. Here is the per-food conversion chart, why your Instant Pot never hits 15 psi, and the minutes nobody counts.
Aug 3, 2026
The Dough Temperature Formula: Why Bakers Multiply by 3
Your bread rises on a different schedule in July than in January. The DDT formula fixes that with one number — the water temperature. Here is the maths and the friction factor nobody agrees on.
Jul 5, 2026
Oven Temperature Conversion: °F, °C, Gas Mark & Fan (The Only Chart You Need)
A recipe says 180°C, your dial reads Fahrenheit, and the tin next to it says gas mark 4. Here is the trustworthy conversion chart, the exact formula, and the one rule fan-oven owners always miss.
Jun 27, 2026
The Complete Air Fryer Cooking Guide — Times, Temps & Tips for Every Food
How the air fryer really works, how to convert any oven recipe, and a printable chart of air fryer times and temperatures for the foods people cook most.
Jun 26, 2026
How Long to Smoke Meat: Times, Temperatures & Pro Tips for Every Cut
A complete guide to smoking times and temperatures for brisket, pork, ribs, chicken and more — how to plan around the stall, and the internal temps that actually matter.