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It is past Easter but for future you may want to try this. Get a saute pan or a saute pot you want to roast in, heat it and then brown your roast, all sides. Before you do that, be sure you season your roast very well so that when you put it in the hot saute pan with the oil you are browning the dry seasonings also (be generous with your seasonings). Once ...


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It will be safe and edible. It might not be quite as good. Part of the appeal of slow cookers is just the convenience of leaving them unattended. The other appeal is low-slow cooking that blends flavors and melts connective tissue without burning anything. Meat Cooking things faster and hotter will not make the meat as tender as it would be- but it will ...


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The problem is -- it's actually an issue with surface to mass ratios, so when you have something that's twice the weight, if it's proportionally scaled, it's only the cube root of the original in terms of depth to the center of the meat. The result is that doubling can result in drying out the exterior before the center is done to your liking. For a rib ...


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Most roasting recipes I've use specify so many minutes per pound - which would suggest double the time for double the weight. Some factors would alter that interpretation - ie, a roast twice the weight that's the same "size" in height and width, but twice as long would probably take closer to the same time as one half it's weight, while double the time ...


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I would recommend doing what Stephie says in the comments - start the food right when you come in. With 5 minutes to preheat and ~20 minutes of cook time, your fish will be ready around 6:35-40. It won't be ready right when you walk in the door, but that's okay. To answer your original question of how to cook these three fish in the same oven, here's how I ...


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Any time indicated in a recipe you are following should be used only as a general guideline. Cooking to temperature is much more accurate. There are more variables than just weight (such as surface area) but I would use something like 1.5 times the cooking time as an estimate. Sink a meat thermometer in that bad boy and pull him out of the heat before you ...


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When I cook an okra, I've found that adding tomato suppresses the slime. For about one or two cups of okra, I add one small ripe tomato. I do that whenever I cook an okra curry. Deep frying okra in some kind of batter also works well and is delicious.



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