List of food cooking, baking, roasting, dehydrating temperature & duration in oven, dehydrator, microwave, stove, pan, cooling in fridge & freezer

Different types of food require different temperature and duration in the oven to achieve and get the best result you want, particularly the perfect crunchy and crispy texture. This list is my own real actual test experience on various temperature and duration to get the desire result.

Notes (generally)

Current cooking / recipe / TRYING

To be done recipes

Food usually cooked at and above 60℃.
Sterilization

130℃ for 20 minutes: from Google
160℃ for 15 minutes: from Google

Jelly: Including gelatin, agar and grass jelly after frozen and defrost will get mini jelly grain texture and some melted liquid. Overall jelly shape still remains.
160℃: (2/5) Food will get burnt at this temperature. Can be used to cook less than 20s when almost done or during initial cooking.
140℃: (5/5, best) Safest and highest temperature to cook meat, perfectly brown. (Including pork and salmon). Nuts are also ok but 120℃ is preferred as the taste and smells seem off slightly.
120℃: (5/5, best) Best temperature to bake nuts.

Meats

Notes

Temperature

140℃: (5/5) Safest highest temperature to cook meat. Including pork, salmon.
160℃: (5/5, best) Best temperature to cook meat. Nicely brown color. Fragrance starts to coming out. Including pork, salmon.
180℃ is ok, should be burnt if left long enough.

Dehydrate / Defrost

45℃

3h (dehydrate, lamb cutlet, salmon belly): (5/5) Not much exuded oil, dried, not sticking to stainless steel pan.

55℃

Salmon fillet for 20m: (5/5) No exuded oil.

Preserve

At room temperature

(1/5, danger) Warning: mold grows in few days even vacuum. Just vacuum is not enough, maybe try heating whole closed container in dehydrator at 75℃ / 80℃ for a certain duration.

Heat up / reheat

From room temperature

160℃ for 10m: (5/5) Hot.

From fridge

120℃ for 15m: (5/5). Hot.
140℃ for 10m: (4/5) Warm.
150℃ for 10m: (5/5) Warm hot.
160℃ for 8m: (5/5) Warm (more to cold warm).

From freezer

Drying

35℃
60℃ for 10m: (5/5) Hand won’t feel too hot. Fast drying.
65℃ for 10m: (5/5) Hand will feel a bit hot.
70℃ for 10m: (4/5) Too hot for hand to handle.

Pasteurize

73℃ for 20s: (Commercial) To kill germs in milk.

Duck

Pressure cook: (5/5) (Recipe: Duck bone broth)

80kPA for 1h 15m: (5/5) Even with lots of water, without reduced, strong & firm gelatin jelly is formed in fridge.
80kPa for 1h 30m: (5/5) Edible bone. Normally reduced.
80kPa for 2h: (5/5) Edible bone. Normally reduced.
Next steps

Refrigerate: (5/5) (Recipe: Duck broth jelly) Nice jelly texture. A layer of fat on top. The broth need to be reduced for firmer jelly texture.

Add apple cider vinegar: (5/5) Sourness increases appetite. Add vinegar at the end of whole process to preserve nutrients.

Pan fry at 100℃ to 160℃ for 20m: (4/5) (Recipe: Duck meat floss)

Meat protein (no fat) + bone + bit skin
Pick out bones & skin for traditional duck meat floss recipe. Skin is hard to get crispy in between.

Pan fry

160℃: (5/5, best) nicely brown color
180℃: (3/5) Dark brown, starting to get close to burning smell and taste, tested slight 180℃ is ok, should be burnt if left long enough.

Chicken

Chicken broth

80kPa for 1h 30m: Edible bone
80kPa for 2h: Edible bone
In fridge: (5/5) (Recipe: Chicken broth jelly) 800 ml (2 big Daiso glass container forms jelly very well).

120℃ for 10m: (5/5) (To turn back into chicken broth) Warm. Taken from fridge. About 130ml. Can be longer a bit or higher temperature.

Chicken broth mousse

Chicken broth + chocolate + sour cream + yogurt + Lakanto + Eryvia + xylitol: (5/5) Nice smooth creamy mousse texture.

Chicken skin

Dehydrate 50℃ 1h: (4/5) Can be longer for drier texture.

Healthy fry 12m: (3/5) Some crispy some still soft.

Healthy fry 6m: (5/5) Crispy. Some still bit not very crispy.

Pork

Iberico pork belly (thin slices)

Pan fry

500 to 1k watt for 5 minutes: (5/5) Cooked, white, soft, chewy.

In vinegar + water: (5/5) (to preserve) (Iberico vinegar) Only vinegar taste, no bacon taste. With exuded solid lard chumps. Can last very long in fridge.
In mayonnaise vinegar: (5/5, best) (to preserve) (Iberico mayo) Nice creamy mayo texture. Can last very long in fridge.

500 to 1k watt for 10 minutes: (5/5, snack) Crispy, crunchy, dark brown. Taste good.

45℃ 1h 30m

Healthy fry 20m: (4/5) (preheated) Crispy Crunchy. Nice browning. Not crispy after 1 day in Daiso airtight glass container.

Iberico pork (minced)

Pork ball (roll into ball)

Notes

Warning: Will get moldy after few days at room temperature.

140℃ for 30m: (5/5) Nice when shaping. Light brown color. Firm. Not very oily surface. Not much exuded oil.

210℃ for 10m: (5/5) Almost the same, slightly just a bit firmer and just a bit darker.

220℃ for 10m: (5/5) Almost the same, slightly just a bit firmer and just a bit darker.

Pork jerky / nugget / bak gua (flattened into a circular shape / any shape)

Notes

Warning: Will get moldy after few days at room temperature.

140℃ for 30m: (5/5) Nice when shaping. Light brown color. Firm. Not very oily surface. Not much exuded oil. Same as ball shape.

210℃ for 10m: (5/5, best) Bak Gua. Firmer and darker. Not much oil on surface. Firm and holdable. Not oily enough.

220℃ for 10m: (4/5) Firmer and darker. Thin side burnt a bit. Not much oil on surface. Firm and holdable.

Recipes

Minced pork + salted egg yolk - pork ball, pork cookie cake nugget

140℃ for 30m: (3/5) A bit soft when shaping.

210℃ for 10m: (4/5) Firmer and darker.

220℃ for 10m: (5/5, best) Firmer and darker.

Minced pork + salted egg yolk powder - pork ball, pork cookie cake

140℃ for 30m: (4/5) Nice when shaping compared to others. Firm, not very oily surface. Not much exuded oil. Visible separated yolk spots. Taste great.

210℃ for 10m: (4/5) Taste great.

220℃ for 10m: (5/5) Better browning. Taste great.

Minced pork + onion powder - pork ball

140℃ for 30m: (4/5) Sticky (still ok) and soft when shaping. Dark brown, Firm, not oily.

210℃ for 10m: (5/5) Better browning. Taste great.

220℃ for 10m: (2/5) side burnt, center ok (many tiny protruded spots burnt). Taste great..

Minced pork + egg yolk + onion powder - pork jerky

140℃ for 30m (using only hand to mix): (4/5) Cannot be shaped into ball (too liquid, maybe not frozen enough, can put into freezer for a while). Light brown color, like cooked minced pork, not firm. Egg yolk doesn’t mixed very well (need to blend). Taste very good.

210℃ for 10m: (4/5) light brown, not nice color.

220℃ for 10m: (2/5) Side burnt. Light brown, not nice color.

Notes

Needs to be cold for easier shaping.
Preferably, try not to wash as the water will make shaping harder.

50℃ for 15m: (3/5) To dehydrate / to thaw. Oil coming out. Becomes soft and hard to shape when thaw and not cold enough.
55℃ for 15m: (3/5) To dehydrate / to thaw. Oil coming out. Becomes soft and hard to shape when thaw and not cold enough.

Lamb

Lamb cutlet

Frozen

80kPa for 1h 30m: (5/5) Lamb broth. Bone still very strong, cannot be eaten or broken. Becomes liquid with high viscosity (maybe because too much water, can try less water for jelly texture).

Lamb floss: (5/5) Filtered meat, skin, collagen, and bone (pick and throw, not edible, still hard). Still oily (absorb the oil from broth).

Special

Broth jelly

Notes

Jelly can be put into freezer briefly for faster gelling and forming, but overdoing will freeze and break the jelly structure when thawed.
Using high heat to reduce after pressure cooked will still form the jelly.

At room temperature: Liquid
In fridge: Jelly
Freeze: Frozen solid

Can be used to store broth jelly.
Thaw in fridge: Half destroyed jelly structure, with some liquid coming out, and not smooth jelly texture.

Reheat to dissolve completely into liquid then refrigerate: (5/5) Restore back to the perfect jelly structure.

Seafood

Cod liver

Canned

Frozen: (5/5) Solid (hard but penetrable & bite-able with slight softness). Cod liver exuded oil is soft solid.
Cod liver + cod liver oil (whole can, blended)

Freeze: (5/5, best) (Recipe: Pure cod liver ice cream) Nice taste. Nice texture, scoop-able, penetrable.

Oyster

Dried

Microwave

1m: (2/5) Hard yet soft crunch, very fish taste and smell
2m: (3/5) Hard on first bite, crunchy later
2m 30s: Maybe this is the best duration for microwave
3m: (4/5) outer thin layer is burnt and crispy, but inside first bite is hard and crunchy later
4m: (4/5) hard crunch
5m: (4/5) hard crunch, slightly burnt

100℃ for 1h 30m: (3/5) crunchy side, soft chewy center
100℃ for 3h: (2/5) hard dense chewy soft
150℃ for 1h: (3/5) Side crunchy burnt, soft center

Lala / clams meat

Dried

Microwave

1m: (2/5) Edible, only a little bit crunchy but flavorful
2m: (2/5) Still not yet crunchy
3m: (3/5) Semi-crunchy and soft
4m: (4/5) Crunchy with bit of softness, slightly bitter
5m: (4/5) Crunchy with slight softness in center

100℃ for 1h 30m: (3/5) crunchy side, soft chewy center
100℃ for 3h: (4/5) Crunchy with a bit of hardness
150℃ for 1h: (4/5) Crunchy with bit of softness, slightly bitter

Shrimp (small)

Dried

Microwave

3 minutes: (5/5) Crunchy and aromatic

100℃ for 1 hour 30 minutes: (2/5) chewy
100℃ for 3 hours: (3/5) crunchy bit hard bit soft

Anchovy

Powder

100℃ for 1h 30m: (2/5) not firm

Maybe the powder is not dry and fine enough to absorb oil and clump together
Maybe need less oil and more powder

Lobster

Lobster (cooked, frozen)

Steam high 25m: (5/5, best) Nice texture (chewy).

Steam 4m: (4/5) (reheat) Texture becomes less chewy. Bit overcooked.

French crab / brown crab

Crab (cooked, frozen)

Steam high 30m: (4/5) Bit overcooked.

Fishes

Salmon

Salmon fillet

Notes

Crunchiness becomes chewy after few days, even in vacuum container.

Oven bake

150℃ for 1h: (4/5)

Blended is better than non-blended texture (chewy).
Thin sashimi slice: (2/5) Very chewy.

Pan fry

160℃: Small pieces starts to get burnt and turn black if cook more than 1 minutes. Can cook for less than 1 minutes.
140℃: (5/5, best) Safest highest temperature to cook salmon. Perfectly brown.
140℃ for 30m: (3/5) Hard crunch. Takes too long.

Pressure cook

80kPA for 1h: Ok.

Blended

120℃ for 30m (+ water + filter to get liquid): (4/5) Salmon chawanmushi. Texture like smooth steamed egg, but with water at bottom (maybe can try less water).

Salmon cookie / salmon ball / salmon cake - (blended)

Notes

Warning: Turn from crunchy to chewy in few days at room temperature.

Ingredients: Salmon (blended, fresh, fillet, Norway), salt.
Bake

Notes

Blended is better than non-blended texture (chewy).

150℃ for 1h: (5/5, best) Perfect little crunch outside and soft inside. Can cook longer or higher temperature for better outer crunch.

Pan fry

140℃ for 30m: (4/5) Shorten the duration. Crunchy outside and soft inside. Better outer layer crunch when cooked longer.

Salmon cheese cake

Salmon (1, fresh, blended) + egg yolk (1 salted egg yolk, 2 duck egg yolks, 2 egg yolks)

Note: Taste ok (2/5) (too plain, salmon & egg taste).
180℃ for 25m (preheat, without water bath, lower rack, open immediately after baking): (5/5) Only small part is brown, 30m-35m for better browning. No crack. More porous & light than 210℃ for 15m.
210℃ for 15m (half preheat, higher rack, open immediately after baking): Only one side is brown. No crack. More dense than 180℃ for 25m.

Salmon head

Salmon head broth

80kPA for 1h 30m: (3/5) (Broth is reduced with high temperature) Won’t become jelly in fridge, just high viscosity (maybe fish gelatin is a bit different and doesn’t withstand pressure cook or high temperature). Oil layer is separated on top.

Pan fry at 120℃-140℃ for 20m: (3/5, recipe: salmon floss) (bone broth is filtered) Cartilage, bone, teeth, eyes needed to be picked up tediously (except if you want to consume all those together, which is edible). Dark brown color.
Freeze: (5/5, best) Very nice tasty aromatic oil layer on top. Top layer fat soft solid, scoop-able. Bottom liquid is frozen solid, not scoop-able.

Pan-fried at 120℃-140℃ for 20m: (4/5) To get exuded salmon oil. Need to remove meat from cartilage for floss.

Salmon bone

Blended

Boil for 5m: (5/5) (Recipe: Salmon jelly) Filter then refrigerate or freeze to extract salmon oil on top. Bottom layer will form jelly in fridge.

Salmon jelly

60℃ for 10m to melt

In fridge: Salmon jelly + sour cream: (5/5, best) (Recipe: Salmon sour cream mousse) Silky smooth creamy mousse.
In fridge: Reformed back into salmon jelly.

Salmon steak

Pressure cook

80kPA for 1h: Edible bone.

Salmon floss (recipe)

Ingredients: Salmon (blended), salt.
Pan fry

120℃-140℃ for 20m: (5/5) Can be stored at room temperature. Use blender for finer texture. Just very little exuded oil. The salmon floss is oily though. Very tasty & delicious. Crunchy at first then chewy after bitten.
120℃ for 15m (canned salmon): TRY

Ingredients: Red salmon (canned), salt, spices, salted egg yolk, parmesan cheese powder.

100℃ for 30m: (5/5, best) Water is evaporated fully evaporated. Nice floss texture just by smashing.

Salmon head

80kPa for 1h 30m: (5/5) Then reduced.

Fish skin

Notes

To prevent fresh salmon skin / fish skin from sticking to the stainless steel pan

Dehydrate

45℃ 4h (5/5) Prevent from sticking. Just little bit exuded oil.

heat up the oil first:
Add tamari:
Move / don’t move during the initial cooking:
Dehydrate + heat up first + tamari: (5/5) No stick to the pan.

Salmon skin

110℃ 1h 30m: (5/5) (without oil, skin face down, on a glass plate) Crispy, exuded oil, not sticking to glass. Not crunchy but crispy.

150℃ 20m: Same crispy, but seems beter.

140℃: (5/5, best) Safest highest temperature to get crispy salmon skin. Perfectly brown.
160℃: (3/5) Turning black and burnt if cook for more than about 20 seconds when almost done. Can be used to cook just briefly or in the starting.
Air fry

5m (dehydrated for 20m): (3/5) Some part (more to outer layer) get crispy but some part (more to center) is still chewy and not crispy.

5m: (4/5) Minor part (especially center) is still chewy.

15m (without preheat): (5/5, best) Crispy, light brown, no burnt. Put in during preheat. Just wipe dry with a paper towel.
Reheat

6m: (5/5) Air fry for 6 minutes if pan-fried salmon skin get curled up and not crispy enough after pan-fried.

Fish Salted egg yolk fish skin

Notes

Steam or bake the salted egg yolk first, then crush for better coating (if egg yolks will become grainy and not bind together well like a paste).

Steam convection for 15m: (5/5) Easily crushed into paste.

More oil is needed as the egg yolk will absorb oil (especially uncooked yolks).
Hofu fish skin is more crunchy and drier (not oily on surface).

Pan fry

120℃ for 5m: Nice crispy texture, but not as crunchy as Hofu fish skin.

Oven 130℃ for 1h: (5/5) Crispier and crunchier.

Fish maw

100℃ for 1 hour 30 minutes: (4/5) crunchy
100℃ for 3 hours: (4/5) crunchy, better

Already fried

100℃ for 1 hour 30 minutes: (5/5) super crunchy, perfect snack
100℃ for 3 hours: (5/5) same as 1 hour 30 minutes, super crunchy, perfect snack
130℃ for 1h 30m: (5/5) Crunchy. Original taste and color.

Shishamo

80℃ 6h: (5/5) Crispy head and tail. Center not crispy.

Healthy fry 10m: Crispy. Soft, not crispy at all the next day.

Eggs

General

Egg yolk absorbs a lot of oil but only a bit of water.
Egg white absorbs water, not sure about oil.

Chicken egg (whole)

Steam 15m: (TESTING) (from fridge) Hard boiled egg.
60℃ for 3 hours: (1/5) Not cooked at all. Egg yolk is broken when cracked open.
65℃ for 1 hour: (5/5, recipe) Onsen egg
65℃ for 2 hours: (5/5, best, recipe) Onsen egg, slightly more cooked and sticky yolk

In vinegar solution (+ bit salt + bit tamari): (5/5) brown color layer on top surface (peel-able, not covered by vinegar), egg yolk becomes firmer with higher viscosity.

65℃ for 4 hours: (4/5) Onsen egg. Easily comes out but egg white is not nice attached to egg yolk (not like rounded onsen egg). Egg yolk has nice firm, creamy & sticky texture.
80℃ for 15 hours: (5/5) hard boiled egg, but brown color egg white
100℃ for 1 hour 30 minutes: (5/5) hard boiled egg

Chicken egg white

peeled, hard boiled

??℃ for 1h 30m: (1/5) chewy inedible teture

Egg yolk

Salted, stirred

65℃ for 12h: half-cooked, able to blend into powder
100℃ for 3m: (4/5) Pasteurize. Without preheat. Seems not hot enough.
100℃ for 4m: (4/5) Pasteurize. Without preheat. Very hot.
100℃ for 5m: (3/5) Pasteurize.
120℃ for 5m: (3/5) Pasteurize. A bit thicker, a layer of thin coating outside, easily broken
120℃ for 1h: (5/5, snack) Baking in a half-shell. firm, just a bit oily top. Seems not so dry compared to whole hard boiled egg. Not so oily compared to duck egg yolk. Can try different temperature and duration.

Egg yolk + water + salt

120℃ for 1h 30m: (3/5) Top thin peel-able yellow layer with slight elastic. Bottom white soft solid with many bubbles. Doesn’t absorb much water. Still water left at bottom.

Duck egg

Duck egg (whole)

60℃ for 3 hours: (1/5) Not cooked at all. Egg white bit cloudy.
65℃ for 2 hours: (5/5, personal) Only egg yolk comes out with little bit egg white attached. Other egg white remain stuck on the shell (just very slightly uncooked egg white).

In vinegar solution (+ bit salt + bit tamari): (5/5, preserve) top without vinegar covered is original white color, others brown color layer. Yolk becomes higher viscosity.

65℃ for 4 hours: (5/5, best) Whole egg yolk comes out perfectly with some egg white nicely attached. Other egg whites remain in shell. Very nice firm creamy & sticky egg yolk texture.

Salted duck egg / salted egg (whole)

65℃ for 2 hours: (3/5) not onsen egg, egg white uncooked, egg yolk firm and bit sticky
100℃ for 1 hour 30 minutes: (5/5) hard boiled egg

Salted duck egg yolk / salted egg yolk

40℃ 12h: Original bright orange color, oily surface, firm, can be stored in fridge and eaten as snack
40℃ for 24h: Original bright orange color, oily surface, firm, not so fragrance compared to 120℃ for 1h.
50℃: (to dehydrate) (to preserve at room temperature) (salted)

80℃ for 2h: (5/5, snack) egg yolk snack. Still nice bright orange color.

80℃ for 15h: (5/5, snack) egg yolk snack, like mooncake egg yolk, exuded oil
100℃ for 1h 30m: (5/5, snack) oily, soft with a layer of skin
100℃ for 3h: (4/5) firm, soft, dry, oily texture
120℃ for 1h: (5/5, snack) dark orange, firm, oily surface, exuded oil bottom, lesser oil remains
140℃ 15m: (5/5, best) (for coating) Easily mashed.
150℃ 5m: (3/5) (to be mashed and coat other food) Not cooked enough inside, outer layer seems ok.

120℃ for 10m: (5/5) easily mashed and chopped for coating.

150℃ 10m: (5/5) (for coating) easily mashed for coating.
80kPa for 1h 30m: swell a bit, light brown outer layer, same orange cooked dense soft solid inside.
Healthy fry 15m: (5/5) Foam covering whole container. Dark orange / brown color. Exuded oil at bottom. Flavorful. Easily mashed.
Recipes

Salted egg yolk cookie / snack

Salted egg yolk (pure, blended)

100℃ for 1h 30m: (5/5) Still bright orange, firm, crumbly, need to handle with care, oily when holding. Taste great like mooncake egg yolk (bit oxidized taste maybe).
120℃ for 1h 30m: (5/5) 100℃ is better (brown / dark orange compared to bright orange at 100℃). Not so oily when holding (better than 100℃). Crumbly, need to handle with care.

Salted egg yolk (blended) + onion flour

100℃ for 1h 30m: (5/5) firm

Salted egg yolk + anchovy powder (salted)

120℃ for 1h 30m: (4/5) Firm, bit fragile. Taste not bad, bit dry.

Salted egg yolk + lemon powder (sticky, dehydrated lemon pulp)

120℃ for 1h 30m: (4/5) Lemon is dark color. Taste great sweet and sour.

Notes

100℃ for 1h 30m: Still bright orange color
120℃ for 1h 30m: Slightly dark orange color

In vinegar (baked): (5/5, preserve)

Bird egg
Chawanmushi / steamed egg / steam egg

Bone broth (concentrate, high fat) + egg yolk (3 pieces), 250ml

Steam low for 25m: (2/5) still liquid bottom, need longer, higher duration, not so concentrated solution

Steam high for 30m: (3/5) Better but not smooth bottom, top layer ok

Failed: egg yolk (1 piece) for about 150ml. Top forms a layer but break easily and liquid with high viscosity bottom.

Bone broth (medium fat) + egg yolk (2 pieces), 130ml

Steam medium for 30 minutes: (1/5, failed): Still liquid with chunks. Maybe need more egg yolk like maybe 4-5 egg yolks.

In fridge: (1/5) Same, didn’t harden.

Dairy

Cheese

Notes

Boil: Melt a bit then becomes rubber, chewing gum like texture.

Matured cheddar (Kerrygold)

100℃ for 1 hour 30 minutes: (3/5) like a cake with exuded oil
100℃ for 3 hours: (3/5) from cake-like texture to chewy texture

Gouda

Notes

When heated / hot: (5/5, best) Becomes stretchy texture like mozzarella cheese.

Monterey Jack cheese

In freezer: (5/5) Can preserve. Hard solid, bite-able (initial hard bite).
180℃ for 10m: Melted, chewy & stretchy.
Pan fry

Stick to the bottom of stainless steel. Melted, chewy & bit stretchy.

Boil: Melt a bit then becomes rubber, chewing gum like texture, with mild flavor.

Pepper Jack / Monterey Jack cheese with jalapeno peppers

In freezer: (5/5) Can preserve. Hard solid, bite-able (initial hard bite, Organic Valley seems to be softer than Clover).
180℃ for 10m: Melted, chewy & stretchy.

Organic Valley seems more stretchy than Clover.

Boil: Melt a bit then becomes rubber, chewing gum like texture, with mild flavor.

Brie

Cream cheese

In freezer: Hard solid, very hard to scoop.

Thawed in fridge: Texture broken, becomes gritty and liquid.

Arla fresh cheese seems to be better than cream cheese.

140℃ for 20m: (5/5) Becomes firmer and harder (soft solid). Holdable by hand. Flavorful with bit sourness.
Cream cheese cake / cream cheese cookie

120℃ for 15m: (4/5) Becomes firmer, still soft.

150℃ for 30m: (4/5) Very tasty. Firm. Holdable. Some part (small outer) becomes dark brown (seems almost burnt but no). Small middle part still bit soft.

After refrigerated: More firm and solid.

Sour cream

In freezer: Frozen solid. Not scoop-able. (Not sure bite-able, seems lots of liquid solid instead of fat solid which is bite-able).

Thawed in fridge: (1/5) Do not freeze then thaw sour cream. Texture broken, becomes gritty and liquid.

140℃ for 20m: (5/5) Becomes firmer and harder (soft solid). Holdable by hand but cream will stick. Flavorful with bit sourness. Same as cream cheese.

Creme fraiche

140℃ for 20m: (5/5) Becomes firmer and harder, but still too soft to hold by hand.

Fungus & microorganism (yeast & bacteria)

Mushroom

Mushroom (dried)

80℃ for 15 hours: (4/5) crunchy, can be more crunchy, taste just like mushroom
100℃ for 1 hour 30 minutes: (3/5) Soft with bit crunch
100℃ for 3 hours: (2/5) Soft
160℃ for 30 minutes: (2/5) Ok, soft crunch, little taste and aroma.
Air fry

10 minutes: (3/5) Crunch

Added peanut oil and salt: (4/5) Crunch and more tasty

20 minutes:

Added peanut oil and salt

Deep fry: TRY, should be good

Mushroom cookie

Ingredients: mushroom powder + oil
120℃ for 1h 30m: (2/5) firm, bitter

Mushroom extract cookie

120℃ for 1h 30m: (5/5) tasty, very salty, flavorful, hard firm solid texture.

Yeast

Dry active yeast

Notes

45℃: Best temperature to raise dough - Google
50℃: Safe range to raise dough - Google
65℃: Will kill the yeast - Google
To activate: Pour in warm water and mix
To check: Pour in warm water, sugar and mix. See if the mixture is thickening and foaming with bubbles.
To raise dough: 45℃ for 30m to 1h.

45℃ for 1h: (5/5) (to raise dough, to activate yeast) Dough is raising nicely.

Instant yeast
Nutritional yeast

Cookie:

120℃ for 1h 30m: (3/5) tasty and flavorful, crumbly, not firm, not holdable, can be shaped but crumbly and bit hard.

Fruits

Coconut

Coconut milk / coconut cream / santan

Steam medium 20m: (3/5) Top soft solid layer, bottom liquid (water & oil).
140℃ for 20m

(3/5) Top soft solid layer, bottom liquid.
(4/5) Some oil is separated on top, pieces of soft solid formed at bottom.

Santan + egg yolk

Steam medium 20m: (5/5) Bottom is firmer (egg texture).
140℃ for 20m: (5/5) Bottom is firmer (egg texture). Top is bit foamy soft solid.

Santan + egg yolk + rendang powder + chicken essence

steam med 20m: (5/5) Nice texture. Maybe can blend for more uniform texture.

Santan + cod liver + rendang powder + egg yolk + onion powder + salt + mushroom extract + yeast extract

Steam 25m: (5/5) (blended)

Coconut milk cookie

Almond flour + coconut milk

120℃ for 1h 30m: (3/5) firm solid bit hard texture, not very tasty but ok

Onion powder + coconut milk

120℃ for 1h 30m: (1/5) Very sticky during mixing and shaping, very tasty, hard outside, soft inside / (1/5) sticky and hard ball / (0/5) super hard inedible ball
Maybe can be made into pudding cake instead of cookie, don’t handle the sticky dough with hands.

Coconut flour + coconut milk

120℃ for 1h 30m: (3/5) Original taste, bit crumbly when mixing and shaping, taste ok

Coconut flour + coconut milk + onion powder (a bit at the end)

120℃ for 1h 30m: (3/5) Better and firmer texture, hard, bit sticky, taste ok

Coconut powder / coconut flour

Coconut cookie

Coconut flour + oil

120℃ for 1h 30m: (5/5) crumbly & doesn’t stick together well when shaping, firm after baking, flavorful, tasty, aromatic

Coconut flour + lime juice

120℃ for 1h 30m: (5/5) crumbly & doesn’t stick together well when shaping, firm and hard after baking, flavorful, tasty, aromatic, bit sour

Avocado

Pulp

In freezer: (can preserve) Hard solid. Bite-able with thinner slices. Not scoop-able.

Dried longan

160℃ for 30 minutes: (4/5) Super crunchy texture, sweet but bitter burnt taste
140℃ for 22 minutes: (4/5) 90% Super crunchy, 10% a little bit soft, still slightly bitter burnt taste, leave cold for a better crunchiness
100℃ for 1 hour 30 minutes: (3/5) Hard crunch, non bitter smell and taste
100℃ for 3 hours: (4/5): Crunchy, 5% still a bit soft, a little hard crunch compared to 140℃ for 22 minutes
70℃

18 hours: Only a bit crunchy

Tomato (dried)

80℃ for 15 hours: (3/5) crunchy, bit hard, taste ok, bit bitter (3:30pm)
160℃ for half an hour

(2/5) Half burnt with sweet and bitter taste

Dried orange peel / tangerine peel

160℃ for 30 minutes: (2/5) Half burnt with sweet and bitter taste
Add boiling water: (3/5) The drink is slightly bitter but nice citrus aromatic

Star anise powder

Add boiling water: (4/5) Slightly sweet and sour taste, aromatic

Shredded coconut / coconut flakes / kelapa parut

55℃ for 10, 24 hours: (4/5) White color, crunchy crispy texture, not so aromatic
100℃ for 1 hour 30 minutes

Small parts turn little brown, firm a bit but not crispy
Little or no aroma during baking

120℃ for 2 hours

Continue after 100℃ for 1 hour 30 minutes: Very nice aroma during baking

Pan fry:

120℃: Didn’t turn brown
140℃: Starts turning brown rapidly and very nice aromatic fragrance is released

Mulberries

55℃ for 12 hours (after 60℃ for ~24 hours): Crunchy, shrink, nature color
70℃ for 18 hours: (best) Super crunchy, shrink, nature color

Nutmeg

Pressure cook

80kPa for 1 hour 30 minutes: Very bitter when bitten, but soup smells greats

80℃ for 15 hours: (2/5) crunchy, doesn’t taste good

Tamarind slices (dried)

Raw: cannot be blend into powder, not crunchy but stretchy, stuck when blending or blender get heated as the tamarind stuck onto the blades.
80℃ for 15 hours: hard, bit crunch

Lemon

Peeled, sliced

40℃ for 12h: (2/5) Original yellow color, thin slices still wet a bit, firmer but still wet especially large chunks, need to be thin slices, maybe peel off skin after dehydrated is better
40℃ for 24h: (3/5) Original yellow color, not completely dry yet.
40℃ for 48h: (3/5) Original yellow color, some turn slightly brown, not completely dry yet.

45℃ for extra 24h (72h): (3/5) Original yellow color, some turn slightly brown, not completely dry yet.

50℃ for extra 48h (120h): (4/5) Seems to caramelize, some brown, some dark brown, dried, sticky (seems very sweet)

Recipes

Lemon cookie:

120℃ for 1h 30m: (3/5) Black color, smells just bit bitter, taste great: sour & sweet - (sticky, dehydrated lemon pulp)

Nuts

Notes

60℃: (5/5) Commercial temperature to dehydrate nuts (almond).
50℃: (5/5) (45-55℃) Totally Nuts temperature to dehydrate activated nuts.
70℃: (5/5) (below 70℃) 2die4 temperature to dehydrate activated nuts.
100℃ 1h 30m: (5/5) Best temperature to bake nuts.
120℃: (5/5) Best temperature to bake nut cookies. (Tested: Cashew cookie.)
To activate nuts: Commercially: Soak in salt water for 12h-24h then dehydrate at 50℃ / 55℃.

General

Nuts get burnt more easily than nut butters, burnt at

130℃ 1h (slight burnt, more sample needed)
150℃ 30m

Best temperature to bake nuts (whole, raw activated): Below 120℃ 1h.

Best temperature

100℃ 1h 30m
110℃ 1h 30m
130℃ 30m
140℃ 30m

Worst temperature

120℃ 1h
130℃ 1h
140℃ 1h
150℃ 30m
160℃ 30m

100℃ 1h 30m: (5/5, best)
110℃ 1h 30m: (5/5, best)

Pecan: (5/5)

120℃ 1h: (4/5)

Hazelnut, walnut: (4/5) (raw activated. Slight burnt bitter taste.)

120℃ 1h 30m: (4/5) Cashew (raw activated. Slight burnt bitter taste.)
130℃ 1h: (4/5) Slight burnt, more sample needed.

Pistachio: (2/5) Off taste.

140℃ 20m: (5/5, best)

Pecan: (5/5, best) Flavorful. Tasty. More salty.
Hazelnut: (5/5) Very slight overcooked bitter taste. Maybe 15m or 130℃ is better.
Walnut: (5/5)
Brazil nut: (5/5, best)
Pistachio: (5/5, best) Flavorful. Tasty.

140℃ 1h: (1/5) Cashew (raw activated): Burnt taste.
150℃ 30m: (3/5) Cashew (raw activated): Slight burnt taste.
150℃ 1h: (2/5) Cashew (raw): Nicely brown. Burnt taste.
160℃ 30m: (2/5) Cashew (raw): Slight burnt taste.
160℃ 1h: (1/5) Cashew (raw): Burnt taste.

Best temperature to bake nut butters / cookies (raw activated): Below 140℃ 1h.

Best temperature

Raw activated
110℃ 1h 30m
120℃ 1h 30m
120℃ 1h + 140℃ 30m
130℃ 1h
150℃ 15m

Worst temperature

140℃ 1h
150℃ 30m
160℃

110℃ 1h 30m: (5/5, best) Walnut butter.
120℃ 1h 30m: (5/5)
120℃ 1h + 140℃ 30m: (5/5, best) Cashew butter: Flavorful, aromatic, no burnt taste.
130℃ 1h: (5/5) Cashew butter: Flavorful, aromatic, no burnt taste.
140℃ 20m: (5/5)

Pecan butter: (5/5) Almost same as raw.
Hazelnut butter: (4/5) Very slight overcooked bitter taste.
Walnut butter: Almost same as raw.

140℃ 1h: (2/5) Walnut butter: Overcooked burnt bitter taste. Hazelnut butter: Overcooked slight bitter taste.
150℃ 15m: (5/5) Almond butter: Firmer.
150℃ 30m: (4/5) Cashew butter, walnut butter: Very slight burnt bitter taste. More aromatic.
160℃: Will get burnt if bake long enough.

130℃ for 1h 30m (various nuts): Macadamia, brazil nut & cashew becomes slightly bitter. Others become crunchier and tastier, darker, with bit bitterness.

Peanut

Notes

149℃ for 30m: Commercially roasted peanut.

Raw: (3/5) Edible, semi soft, semi aromatic
Bake

120℃ for 1h 30m: (5/5) Easily peel-able skin. Cool down slightly for crunchiness.
150℃ for 1 hour: (5/5) brown, crunchy, aromatic with slight bitterness
160℃ for 30m: (4/5) Soft crunch, aromatic and edible

Blended (recipes)

Peanut cookie

Notes

Using blended peanuts (time and texture after blending is very important, blend too much will become too oily to be firm after baking)

Peanut cookie (pure peanuts)

100℃ for 1h 30m: : (3/5), little bit brown, holdable but soft & oily, mild aroma during baking, using blended roasted brazil nuts

Add 120℃ for 1h 30m: (5/5) more firm, nice aroma during baking

120℃ for 1h 30m: (5/5, best) aromatic, tasty

140℃ for 50m: (5/5) Nice better browning.

Blend peanuts, duration and texture after blending is very important, must start with oil-free blender container to prevent becoming into peanut butter without blending thoroughly.

Peanut onion cookie (peanuts + onion flour)

100℃ for 1h 30m: (5/5) firm, not oily when hold
120℃ for 1h 30m: (5/5, best) aromatic, super tasty, firm
Blend peanuts, oily dough is mixed with dehydrated onion flour for a firmer texture after baking.

Salted egg yolk peanut cookie (peanut + salted egg yolk)

120℃ for 1h 30m: (5/5, best) aromatic, super tasty
Blend salted egg yolk + peanuts + onion flour (for firmer solid texture)

Chocolate peanut cookie (peanut + cacao nibs [blended into chocolate])

120℃ for 1h 30m: (5/5) firm, tasty, slightly bitter

Peanuts + butter + onion powder

120℃ for 1h 30m: (5/5) firm, tasty

Peanuts (grinned) + hawthorn powder

120℃ for 1h 30m: (3/5) firm nice texture, slightly bitter, bit sour.

Peanut oil (groundnut oil)

At room temperature: Liquid
In fridge: Liquid (with high viscosity)
In freezer: Solid (soft solid, scoop-able)

Peanut butter

At room temperature: Liquid (with high viscosity)
In fridge: Semi-solid (sticky soft solid, some oil separated on top is liquid)
In freezer: Solid (medium hardness, scoop-able but bit hard, penetrable but bit hard)

Frozen solid if peanut oil is not enough (consumed).

Bake

130℃ for 1h 30m: Becomes firmer & drier.

Recipe

Peanut butter ice cream

Peanut butter + ghee / butter / sour cream / cream cheese / yogurt / santan [+ Lakanto / Eryvia / Xylitol] [+ salt] [+ alcohol / kombucha / extract]

Blend / mix all together.
In freezer: TRY

Hazelnut

Hazelnut (whole)

Notes: Roast to remove skin, blanching to remove skin is hard as the skin sticks to the meat
Raw: (2/5) Edible, little soft, semi aromatic, skin cannot be removed
80℃ for 23 hours: 5/5 crunchy and tasty, some skin still cannot be removed
100℃ for 1 hour 30 minutes: (4/5) crunchy and aromatic
110℃ for 1 hour 30 minutes: (4/5) crunchy and aromatic

Put on the top shelf: (5/5) Perfect crunchy and aromatic

150℃ for 1 hour

(3/5) Over cooked. Super crunchy, skin is burnt. Some skin cannot be removed completely. Taste a little bit off with slight burnt bitterness

Microwave

1 minute: (3/5) Edible, little soft, semi aromatic
2 minutes: (4/5) Skin can be removed easily
3, 4, 5 minutes: (4/5) Still semi-soft and crunchy

Store bought slow roasted (low temperature for longer duration): (5/5) Super crunchy

Hazelnut (raw, activated)

Raw activated

Totally Nuts: (5/5) Super crunchy. Tasty.
2die4: (2/5) Off taste. Crunchy but bit soft.

100℃ 1h 30m: (5/5) Flavorful. Tasty.
110℃ 1h 30m: (5/5) Flavorful. Tasty.
120℃ 1h: (4/5) Bit off taste. Bit burnt bitter taste.
120℃ 1h 30m

Maja: (4/5) Little aroma during baking. Some Un-peel-able becomes peel-able. Slight brunt bitter taste.

140℃ 1h

Maja: (3/5) More aromatic than 120℃ during baking. Some Un-peel-able becomes peel-able. Have bitter taste.

Hazelnut butter (raw activated)

140℃ 1h: (3/5) Very aromatic during baking. Edible. Overcooked slight bitter taste.

Powder

100℃ for 1h 30m: (2/5) not firm

Maybe the powder is not dry and fine enough to absorb oil and clump together
Maybe need less oil and more powder

Recipes

Hazelnut cookie

100% Pure (blended)

120℃ for 1h 30m: (5/5) holdable, firm, nice aroma during baking

Hazelnut + cacao nibs

120℃ for 1h 30m: (4/5, best) aromatic, tasty, slightly bitter, not very firm but holdable with care.

Almond

Whole

Notes: Blanch to remove skin easily, roasting doesn’t work very well
80℃ for 23 hours: (5/5) crunchy
120℃ for 1h 30m: (5/5, best) crunchy, tasty, no browning.

Powder

100℃ for 1h 30m: (4/5) almond cookie, fragile

Maybe need less oil and more powder, or maybe higher temperature and duration

Almond cookie

Notes

Firm. Drier (less oily) when blended, easier shaping.

Almond (pure, blended) + salt

120℃ for 1h 30m: (5/5) Firm, holdable. Not very oily when blended & shaping. Doesn’t stick to the bakeware much.

Almond + onion flour + salt

120℃ for 1h 30m: (5/5) Firm, holdable. Aromatic, tasty. Not very oily when blended & shaping. Doesn’t stick to the bakeware much.

Almond butter

Raw activated almond butter (sprouted)

At room temperature: Liquid (sticky runny liquid with high viscosity).
In fridge: Becomes firmer a bit.

Dastony (organic sprouted): Still liquid.
Nutriti (sprouted): Soft solid.

In freezer: Hard solid, hard to scoop, hard to penetrate (needs more strength).

Thawed in fridge: Same as in fridge (seems slightly firmer).

120℃ 1h 30m: (5/5) Firmer, tastier, more aromatic.
150℃ 15m: (5/5) Turns from liquid to soft solid.

Cashew nut / cashews

Cashew (raw)

Notes

Raw: (2/5) edible, not very tasty

Bake / roast

140℃ 30 minutes: (5/5, best) still white, just a bit brown, tasty, retain original taste, aromatic & flavorful, crunchy
140℃ 1h: (5/5, best) nicely brown, best color, nice smell, crunchy, nice taste, try 130℃ (bit over-cooked taste), more roasted taste compared to 30 minutes original taste.
150℃ 30m: (4/5, best) nice aroma during baking, nice browning but not evenly distributed (some white + some bit dark brown), overall whiter and uneven compared to 140℃ 1h, tasty, flavorful, aromatic, just a bit off flavor.
150℃ 1h: (3/5) nicely dark brown, over cooked taste
160℃ 30m: (3/5) dark brown, almost similar to 150℃ for 1h but darker, slight burnt smell, lower temperature is better, can try shorter duration though, tasty, flavorful, aromatic, bit burnt taste
160℃ 1h: (1/5) too high temperature or too long, color: black brown; after 50 minutes: almost burnt and close to burnt smell (bit of burnt & bitter smell). Burnt taste, bitter.

Cashew (raw activated)

Totally Nuts: (5/5, best)
2die4: (4/5) Tasteless. Bigger, whiter, less dark spots compared to Totally Nuts.
Maja: (4/5) Some raw taste (bake better).

110℃ 1h 30m: (5/5) No aroma during baking. Flavorful.
120℃ 1h: (5/5) Slightly aromatic during baking.
120℃ 1h 30m: (4/5) Little aroma during baking. Slight burnt bitter taste.
130℃ 1h: (5/5) Very slight bitterness. Flavorful.
140℃ 30m: (5/5) Slightly aromatic during baking. Slight close to burnt taste. Flavorful.
140℃ 1h: (3/5) More aromatic during baking. Some bitter taste.
150℃ 30m: (3/5) With burnt taste (2die4 much more burnt taste than Totally Nuts).

Cashew butter (raw activated)

Notes

Texture becomes firmer, drier after baked.

Raw: (3/5) Tasteless (Totally Nuts).
120℃ 1h + 140℃ 30m: (5/5, best) Flavorful, aromatic, no burnt taste.
130℃ 1h: (5/5) Flavorful, aromatic, no burnt taste.
150℃ 30m: (5/5) Very slight or no burnt taste.
Recipes

Cashew butter + butter: (5/5) Smooth & not sticky.
Cashew butter + coconut butter: (5/5) Perfect match. Not smooth. Not sticky.

Roasted cashew / baked cashew / dehydrated cashew

80kPA 1h: (5/5) (cashew broth)

Cashew: Still in shape, scoop-able, but very soft (reduce pressure or duration for firmer texture).
Soup: Bit oily soup with the cashew exuded oil. Taste sweet & delicious.
80℃ for 12h: (3/5) Not yet crunchy enough for 5h. Crunchy but some still bit soft. dull grey color.
120℃ 1h 30m: (3/5) Still soft, not crunchy.

120℃ 2h: (4/5) Crunchy. Brown & dull color. Taste ok just a bit off flavor, not so flavorful (maybe exuded oil in the broth), and bit bitter.

Blended

Cashew cookie

Notes

Very sticky in mouth (can try blend lesser).

120℃ for 1h 30m: (4/5) Still white, still bit sticky, almost no browning.

140℃ for 30m: (4/5) Slightly better browning, still white. Taste great.
140℃ for 50m: (5/5, better) Nice better browning. Better not so sticky texture.

Powder

100℃ for 1h 30m: (2/5) not firm

Maybe the powder is not dry and fine enough to absorb oil and clump together
Maybe need less oil and more powder

Pistachio

Pistachio (raw activated)

Raw: (5/5) (2die4) Not super crunchy but good crunch. Taste raw a bit.
100℃ 1h 30m: (5/5, best) Crunchy. Flavorful.
110℃ 1h 30m: (5/5) Crunchy. Flavorful. Very slight bitterness.
120℃ 1h 30m: (5/5) Crunchy. Flavorful. Special taste.
130℃ 1h: (3/5) Crunchy. Flavorful. Some burnt taste.
150℃ 30m: (2/5) Burnt taste.

Brazil nut

Brazil nut (raw activated)

Raw: (5/5) Crunchy.
100℃ 1h 30m: (5/5, best) Crunchy.Tasty, flavorful.
110℃ 1h 30m: (5/5, best) Crunchy. Tasty, flavorful.
120℃ 1h 30m: (3/5) Crunchy. Slight burnt taste & bitterness.

Brazil nut cookie

Notes

During shaping: (2/5) Oily, crumbly, hard to shape.

100℃ for 1h 30m: (3/5), holdable but soft & oily, mild aroma during baking - using blended roasted brazil nuts
120℃ for 1h 30m: (4/5) holdable, handle with care, coarse outer texture. Taste ok, not very tasty.
Brazil nut (blended) + onion flour

During shaping: (5/5) Very nice. Not oily, not dry, not crumbly.
120℃ for 1h 30m: (5/5) Firm, holdable, aromatic.

Macadamia

Raw: (3/5) Not bad, crunchy, taste ok, just maybe phytic acid.
120℃ for 1h 30m: (5/5, best) Aromatic, crunchy, taste great.
130℃ for 1h 30m: (2/5) Bitter, dark color, not recommended.

Pecan

110℃ for 1h 30m: (5/5)
Cookies

Pecan (pure, blended) + salt

120℃ for 1h 25m: (5/5) Aromatic & tasty. Need to handle with care, firm but fragile and crumbly.

Pecan + Lakanto + salt

120℃ for 1h 25m: (5/5) Tasty. Bit harder than Eryvia.

Pecan + Eryvia (erythritol + stevia extract) + salt

120℃ for 1h 25m: (5/5) Tasty.

Pecan + stevia + salt

120℃ for 1h 25m: (3/5) Stevia bitter taste.

Pecan + onion + salt

120℃ for 1h 25m: (5/5, best) Aromatic & tasty.

Pecan + chicken egg yolk + salt

120℃ for 1h 25m: (4/5) Not much pecan taste.

Egg yolk (cooked) + salt

120℃ for 1h 25m: (5/5) TO BE RELOCATE, not bad.

Pecan + Lakanto + Eryvia + stevia + onion + egg yolk + salt

120℃ for 1h 25m: (5/5) Tasty.

Walnut

Walnut (raw activated)

Raw activated: (5/5) Totally Nuts is crunchier than 2die4. Taste not bitter compared to non-activated.
100℃ 1h 30m: (5/5, best) Totally Nuts taste sweeter than 2die4. Crunchier. Sweeter.
110℃ 1h 30m: (5/5, best) Taste sweet.
120℃ 1h: (4/5) Bit burnt bitter taste.

Walnut butter (raw activated)

Raw activated: (5/5) Liquid with high viscosity.
110℃ 1h 30m: (5/5, best) Aromatic. Firmer (from liquid to soft solid).
140℃ 1h: (3/5) Very aromatic during baking. Overcooked burnt bitter taste.
150℃ 30m: (4/5) Tasty. Sweet. Aromatic. Slight overcooked burnt bitter taste.

Chestnut

160℃ for half an hour: (1/5) Inedible, still super hard like raw
150℃ for 1 and half hour
Microwave

1,2 minutes: (1/5) Super hard like a rock
4 minutes: (1/5) Some burnt and still hard like a rock

Seeds

Cacao

Chocolate cookie

Ingredients: cacao powder + oil
120℃ for 1h 30m: (5/5) firm, sticky in mouth, tasty, aromatic, flavorful, bit bitter

Leaves

Curry leaves

35℃ for 24h: fully dehydrated, can be blended into powder, can be snap off but not with ease, still green
35℃ for 48h: fully dehydrated, can be blended into powder, can be snap off but not with ease, still green, some turning a bit yellow
55℃ for 10h: Color is still green, crispy yet fibrous when chewing
55℃ for 20h: Color is still green, crispy
Pan fry

140℃: Turning crispy and dark green color
120℃: Slowly turning crispy and dark green color

Pandan leaves

35℃ for 24h: fully dehydrated, still green, cannot be snap off but can be tear off
35℃ for 48h: fully dehydrated, still green, canot be snap off but can be tear off, some turning yellow

Bulbs

Garlic

Garlic (peeled)

100℃ for 1h 30m: (2/5) soft, not tasty
100℃ for 3h: (3/5) soft inside, a layer of skin outside, not tasty

Garlic flakes (dried)

100℃ for 1h 30m: (2/5) crunchy and chewy
100℃ for 3h: (3/5) hard crunchy, not tasty

Onion

Onion powder

100c for 1h 30m: (5/5, recipe) crunchy onion cookie
Onion cookie (pure)

Note: Must use oil, never use pure onion powder with water, or else will be very sticky like glutinous rice
Onion powder + oil

100℃ for 1h 30m: (5/5) nice firm texture, taste and smell

Onion powder + water / coconut cream / lime juice

120℃ for 1h 30m: (1/5) very sticky during mixing and shaping, refer “onion power + coconut milk”.

Roots

Maca root

80kPa 1h: (3/5) Drinkable, not very bitter, not tasty as well, black color soup

Dang Gui / 当归

Dang Gui cookie: dang gui powder + oil

120℃ for 1h 30m: (2/5) not tasty, slightly sweet, bitter, firm texture, crumbly when shaping

Shou di / 熟地 / 熟地黄 / 生地黄 / root of Rehmannia: (4/5)

Notes

Commonly used in Bak Kut Teh (肉骨茶).

Boil

Add in boiled water: (5/5) Slightly sour, tiny bitter.

50kPa for 30m: (3/5) Slightly more bitter but still ok.

玉竹 / Yuk Chuk / Polygonatum odoratum / angular Solomon's seal / scented Solomon's seal

Notes

In cooking: (5/5, best) Recommended.

Raw: (4/5) Can bite and chew directly, chewy, fibrous, soft, aromatic, bit sweet, slight sour.
Add in boiled water: (5/5) Bit fibrous crunch. Sour. Aromatic.
50kPA for 30m: (5/5, best) Very tasty, sour & sweet.
120℃ for 30m: (4/5) Very aromatic, wood-smoke flavor. Bite-able, crispy, bit hard, bit sweet & aromatic thin wood texture.

Infuse: (5/5) Sweet, aromatic, smoke taste and smell. Texture becomes fibrous (some bit chewy) crunch.

Cold water: More sour
Hot water: More aromatic and less sour in comparison.1

百合 / Bai He / Lilium brownii / Lilium brownii var. viridulum

Raw: (1/5) Cannot bite directly, hard, almost smell-less.
Add in boiled water: (3/5) Firm crunch, almost tasteless, just very slight aroma.
50kPA for 30m: (4/5) Cooked mushy potato texture. Slightly sour. Mild aromatic. Taste better and smell better than just adding in boiled water. Solution becomes more cloudy with bits of mushy starchy tiny pieces.
120℃ for 30m: (1/5) Hard, not edible, slightly more aromatic.

Sprouts

Bean sprout

Raw: (4/5) watery, crunchy, tasteless

Pea sprout

Raw: (3/5) watery, taste like fresh grass

Alfalfa

Raw: (4/5) watery, fibrous, taste like fresh grass

Flowers

Broccoli
Cauliflower

Cauliflower pizza

200℃ for 30m: (5/5) Base: Cauliflower (coarse blended), whole egg (2 pieces), cheese on top.

200℃ for 20m: (5/5) Toppings: Tomato sauce, tomato (slices), mushroom (boiled, slices), sausage (slices), cheese.
Types of cheese: Mozzarella cheese, parmesan cheese.

Halogen max 250℃ for 10m: (5/5) For better cheese browning.

Sea vegetables (seaweed)

Seaweed

Seaweed cookie

Ingredients: seaweed (wakame + mekabu) powder + oil
120℃ for 1h 30m: (5/5) crumbly & doesn’t stick together well when shaping, too salty, flavorful, tasty

Kelp
Agar (agar-agar)

Strips

Melted rapidly in boiling water

Powder

Notes

Just add in boiling water and stir will not dissolve the powder.
If the agar powder is not dissolve, the jelly will not be formed at all and the agar powder will just scattered throughout the water mixture.
To dissolve agar powder, boil the water mixture for more than 5 minutes, same as agar strips.

Add in boiling water: (1/5) cannot dissolve
Boil for 5 minutes: (5/5) cannot dissolve

Fridge: (5/5, recipe) Jelly

Notes

Jelly can be formed immediately as soon as it is cooled down after boiling for few minutes.
Melted agar will form into jelly immediately after cooling down at room temperature in high concentration.

Recipes

Kombucha jelly
Chocolate jelly
Lemon jelly
Yogurt jelly mousse
Miso jelly

Sauces

Sour cream

Pan fry

60℃: Melting down, releasing and evaporating water, and then thicken into cream
80℃: Turning solid brown pieces
120℃: Crispy lightly burnt color and taste on surface
140℃: Starts burning

Mayonnaise

Pan fry

Heat (unknown temperature)

Store bought: becomes liquid
Homemade: becomes solid

Freezer: Bite-able and scoop-able. Creamy when bitten. Store bought mayonnaise has more liquid which makes it harder to scoop.

Juices & sauces

Apple cider vinegar

35℃ for 18 hours: becomes syrup instead of solid (TEMP: from 10pm)
35℃ for 40 hours: syrup texture

80℃ for 8 hours: burnt

Lemon juice

35℃ for 18 hours: becomes syrup instead of solid (TEMP: from 10pm)

Added lemon, lime and calamansi pure juice

35℃ for 40 hours: syrup texture

80℃ for 8 hours: start burning

Oils and fats

List of various types of oil and fat states at room temperature, in fridge and freezer.

Related: List of food macronutrients

Saturated fats (animals)

Butter

At room temperature: Semi-solid
In fridge: Solid (hard solid with slight softness, hard to scoop)
In freezer: Solid (bit harder than in fridge, hard to scoop, hard to penetrate, bite-able but hard)

Ghee

At room temperature: Solid (very soft solid) / liquid (with viscosity)

Mazaraat Ghee: Solid
Pepe Saya ghee (Jaya Grocer): liquid

In fridge: Solid (medium soft solid, penetrable, scoop-able) / hard solid (depends on fridge temperature)
In freezer: Solid (hard solid, hard to penetrate, hard to scoop)

Lard

At room temperature: Liquid / Liquid (with high viscosity when colder & exposed to air [not airtight])
In fridge: Solid (soft solid, easily penetrable, scoop-able)
In freezer: Solid (hard solid, hard to penetrable, hard to scoop)

Duck fat

At room temperature: Liquid
In fridge: Solid (soft solid, easy to penetrate & scoop)
In freezer: Solid (hard solid, hard to scoop, hard to penetrate)

Goose fat

At room temperature: Liquid
In fridge: Solid (soft solid, easy to penetrate & scoop)
In freezer: Solid (hard solid, hard to scoop, hard to penetrate)

Chicken fat / chicken oil

At room temperature: Liquid
In fridge: Solid (soft solid, scoop-able)
In freezer: 3/5 hardness. Solid (soft firm solid, scoop-able, penetrable)

Lamb fat
Tallow / beef fat
Salted egg yolk fat / salted egg yolk oil

At room temperature: Liquid
In fridge: Solid (soft solid, scoop-able)
In freezer: 4/5 hardness. Solid (hard solid. Scoop-able & penetrable with effort)

Saturated fats (vegetables)

Coconut oil

At room temperature: Liquid
In fridge: Solid (hard solid., hard to scoop, hard to penetrate)
In freezer: Solid (hard solid., hard to scoop, hard to penetrate)

Cacao butter

At room temperature: Solid
In fridge: Solid

Monounsaturated fat

Olive oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Solid (hard solid, hard to scoop)

Avocado oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Solid (hard solid, hard to scoop)

Peanut oil (groundnut oil)

At room temperature: Liquid
In fridge: Liquid (with high viscosity)
In freezer: Solid (soft solid, scoop-able)

Hazelnut oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Solid (frozen solid, hard to scoop)

Palm oil

At room temperature: Liquid
In fridge: Solid
In freezer: TRY
Red palm oil

At room temperature: Liquid
In fridge: TRY

Apricot kernel oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Solid (firm soft solid, scoop-able, penetrable, weird bumpy surface texture)

Macadamia oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Solid (hard solid, scoop-able but hard, penetrable but hard, very fast melt into soft solid)

Polyunsaturated fat

Cod liver oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Solid (very soft solid) / liquid with very high viscosity (when not frozen enough). Scoop-able, not holdable, melt very fast.
Recipes

Cod liver mayo ice cream: Cod liver oil + egg yolk: (5/5) Scoop-able, soft ice cream texture

Walnut oil

At room temperature: Liquid
In fridge: Liquid
In freezer: Liquid (total liquid, the highest liquidity in freezer among all oils and fats)

Salmon oil

At room temperature: Liquid
In fridge: Liquid

With one slice of butter & coconut oil: Liquid (with high viscosity)

In freezer: Solid (very soft solid, like cod liver oil)

Using Scott wild caught salmon oil in capsule / using pan-fried salmon head

Nut butters (states)

Notes

All nut butters behave almost the same at room temperature & in fridge.

Special: Coconut butter: Hard solid (hard to scoop, hard to penetrate).

In freezer (nut butters which are not frozen hard)

Walnut butter: Liquid
Peanut butter: Soft solid
Pecan butter: Solid (with some strength: scoop-able, penetrable)

Peanut butter

At room temperature: High viscosity liquid.
In fridge: Semi-solid (sticky soft solid, some oil separated on top is liquid)
In freezer: Soft solid (scoop-able , penetrable)

If too much oil on top is consumed before mixing, will becomes hard solid in freezer.

Cashew butter

At room temperature: Like peanut butter.
In fridge: Soft solid.
In freezer: Frozen hard, very hard to scoop, very hard to penetrate.

Pecan butter

At room temperature: Semi-solid
In fridge: Semi-solid
In freezer: Solid (not frozen solid. With some strength: scoop-able, penetrable)

Almond butter

At room temperature: High viscosity liquid.
In fridge: Semi-solid / liquid with high viscosity. Becomes firmer a bit.

Dastony (organic sprouted): Still liquid.
Nutriti (sprouted): Soft solid.

In freezer: Frozen solid, hard to scoop, hard to penetrate.

Thawed in fridge: Same as in fridge (seems slightly firmer).

Walnut butter

At room temperature: Semi-solid (liquid with high viscosity)
In fridge: Semi-solid (liquid with high viscosity)
In freezer: Liquid with high viscosity

2nd version: Soft solid (just like peanut butter in fridge, scoop-able)

Hazelnut butter

At room temperature: Semi-solid (liquid with high viscosity)
In fridge: Semi-solid (liquid with high viscosity)
In freezer: Frozen solid.

Macadamia butter

At room temperature: Semi-solid (liquid with high viscosity)
In fridge: Semi-solid (liquid with high viscosity)
In freezer: Frozen solid.

Coconut butter

At room temperature: Liquid (with high viscosity)
In fridge: Hard solid (hard to scoop, hard to penetrate)
In freezer: Hard solid.

Mixed butter

ABC butter (almond + brazil + cashew)

At room temperature: Semi-solid
In fridge: Semi-solid (liquid with high viscosity)
In freezer: Frozen solid.

Recipes

Brownie

140℃ for 1 hour (with a pot of water beside): (4/5) Nice taste & texture, a little bit dry (put more oil)

Ingredients: Chocolate, coconut flour, almond flour, 2 whole egg, 1 egg yolk, stevia extract, Lakanto, butter
TRY: steam convection, and put more oil to prevent dryness

Coconut cream + chocolate + coconut flour + onion flour + Lakanto (1 small pack) + egg yolk (2 pieces) + lemon extract (1/3 bottle, accidentally)

120℃ for 1h 30m (in a glass container): (5/5) When done baking, rises super high but de-flatted after cooling down. Big cleavage on top texture (maybe can try cover and put water beside). Super tasty, very aromatic when eaten (lots of lemon extract).

Hawthorn cookie (pure)

Ingredients: moringa powder + oil
120℃ for 1h 30m: (5/5) sour, firm, aromatic, tasty, flavorful, just a bit bitter

Moringa cookie (pure)

Ingredients: moringa powder + oil
120℃ for 1h 30m: (1/5) firm, very bitter

Yam cookie

Ingredients: yam powder + oil
120℃ for 1h 30m: (3/5) firm, bit dry

Purple sweet potato

Ingredients: purple sweet potato powder + oil
120℃ for 1h 30m: (5/5) firm, tasty, aromatic, flavorful, sweet

Paprika cookie: paprika powder + oil

120℃ for 1h 30m: (1/5) crumbly, not holdable, not tasty, aromatic, bitter

川芎 cookie: 川芎 powder + oil

120℃ for 1h 30m: (2/5) not tasty, slightly sweet, bitter, firm texture, crumbly when shaping

Mayonnaise

Freeze

If soft vegetable oils like mostly peanut oil: (3/5) Can be scoop, but not very soft, soft when bitten (can be made into cubes)
Defrost: (1/5) Oil will be separated.

Butter + egg yolk

1 pasteurized egg yolk + unsalted butter from fridge: (4/5) Instant mayo texture, seems just blend butter will do
Refrigerate: (4/5) Solid, scoop-able
Adding vinegar, lemon, lime juice and kombucha: Moderate amount of juices still solid. Large amount of juices: seems to separate.

In fridge: (4/5) Still solid, scoop-able, never in mayo form.

Cod liver oil + egg yolk

Smoked cod liver oil (half canned) + egg yolk (1 piece): (5/5) Cod liver mayonnaise.

Freeze: (5/5, best) Solid (soft solid with slight hardness), scoop-able, ice cream texture

Lard + egg yolk + vinegar + salt

Iberico pork belly cooked lard + egg yolk (2 pieces) + apple cider vinegar + salt: (5/5) Iberico mayonnaise.

In fridge: (5/5, best) Soft solid, scoop-able, not holdable. Can be used to preserve.

Bread

Coconut almond onion bread

Ingredients: Almond flour + coconut flour + onion flour + yeast (dried active) + egg (whole) + salt
45℃ for 1h: (5/5) (To raise dough) Half hour already raise to maximum (about 50%), the other half hour seems doesn’t raise the dough.

150℃ for 1h 10m: (5/5) Like a bread. Nice firm texture, nice brown on the outer layer, just slight crumbly, taste more to almond.

Ice cream

Cod liver, salmon, cream cheese ice cream

Ingredients: Cod liver mayo (cod liver oil + egg yolk), salmon oil (salmon head broth top layer fat), cream cheese + yogurt, Lakanto, Eryvia

Blend & freeze: (5/5, best) Tasty. Scoop-able, bit nice icy texture (from yogurt & cream cheese).

Salmon oil, sour cream: (5/5, best) (Recipe: Salmon ice cream / salmon oil ice cream) Tasty. Nice texture, scoop-able, penetrable.

Cheese cake

Baked

200℃ for 30m (Steam convection): (5/5, best) Taste very delicious. Nice dry top layer like brownie.

Ingredients: Cream cheese (herbs & spices), egg (2 whole), Lakanto (1 pack), Eryvia (1 pack), Chocolate peanut butter, Nutella, bit onion and coconut flour, cranberry (top layer not nice, dry, hard & burnt a bit, but middle is ok).

Cream cheese + hazelnut butter + egg yolk

140℃ 20m: (5/5) Firm, Holdable by hand.

Cream cheese + hazelnut butter

140℃ 20m: (5/5) Outer firm inner soft, Holdable by hand.

Special / Etc

Ice cream maker (Breville)

Notes

12 levels of hardness: 1-3 Sorbet, 4-6 frozen yogurt, 7-9 gelato, 10-12 ice cream.
Time needed to pre-cool completely: 13m (-19℃)
Keep cool

Keep the frozen dessert chilled and churned for up to 3 hours.
Keep cool function raises the temperature instead of maintaining, more tests are needed.

Manual: Breville Ice Cream Maker (BCI600)

Kombucha

Notes

After kombucha sorbet is done, keep in freezer and defrost for 40m will restore the texture of sorbet.
40m to defrost (loose closed lid) frozen kombucha sorbet.

90m at level 2/12 hardness: (2/5) Only half is sorbet, the other half is still liquid, some frozen on the outer layer.

Own kombucha (with maple syrup) at room temperature. No pre-cooled ice cream maker.

2h 40m at level 2/12 hardness: (Pre-cool function didn’t work well/5)

Voelkel kombucha (original) pre-cooled in freezer for 25m (from room temperature). Ice cream maker pre-cooled completely (13m, -20℃).
2h 40m

Defrost for 35m (loosely closed lid): Bit watery, icy sorbet texture with slight hardness.

45m: Lots of water, but better texture.

Drying

100℃ for 10m: (5/5) Dried (glass fibre baking sheet).

Discussion

Feel free to leave a comment below, share with us your opinion and experience, or ask a question if you have any doubt regarding various types of food baking, roasting or dehydrating temperature and duration in an oven or a dehydrator. Thanks for reading.

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JY Food

List of food cooking temperature & duration (baking & roasting in oven, microwave, deep fry, steam, boil, in dehydrator, fridge, freezer)