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The time and temperature can vary widely based on a lot of different factors. What's important is the final temperature. Chicken breast is safe and largely considered palatable at 165F (74C). Use an instant read thermometer in the thickest part of the breast. Just to give you an idea where to start, here are several recipes for Stuffed Chicken Breasts from ...


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There are "potato nails" marketed for speeding up cooking of baked potatoes by conducting heat into the center of the potato. This testing showed about a 10% reduction in cooking time. Cooks's Illustrated also tested potato nails, and showed a 7-minute reduction over a 75-minute control. They also tested a potato with five potato nails, which reduced cooking ...


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I love butternut squash!! When I am making a small amount, I cook it in the microwave. When I am making a large amount, I put it in the oven. For the microwave, I peel the butternut neck, slice it into rounds, then dice it in 1/2" squares. I peel the apples and dice them. I toss both in a microwave container along with crasins and apple juice, cider, or ...


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Many factors influence how juicy prepared meat ends up being. Just on the ingredient side, the type of animal, when and how it is butchered, how fatty the meat is, and any other pre-processing that might take place (e.g. dried, smoked, salted) prior to it landing on a store shelf may vary considerably, and affect juicyness as well as every other parameter ...


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With lamb (and stews in general) it's not a great idea to adjust cooking times to account for quantity of meat. I have found some useful information on this Chow.com article: The key to cooking any tough cut is slow simmering over low heat—lamb shoulder could take upward of two hours to reach the tender zone. Don't be alarmed if the meat seems quite ...


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It's the cold water that stops the grey/green tinge. I have never steamed eggs but will experiment with time, size etc. But seriously it's because the eggs are still hot when you take them out of water or steam that as they cool they get the colouring change. The cold water speeds the process up and thus bypasses the slower cooling/ colouring stage. I hope ...


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No time adjustments should be required. I say should only because if your oven is not exactly at 325 it may take less or more time. Also the top shelf is warmer than the bottom and you may have to rotate the meats. The recipe may say 4-5 hours or until done. In cooking butts low and slow is what is recommended. I do mine on my Green Egg BBQ and also in the ...


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There should be no adjustments required: Yes, two pots take a few minutes longer to heat up than one, but with 4-5 hours total, it shouldn't matter.



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