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1

As a couple of commenters already mentioned, the base of the pressure cooker gets hotter than the rest, and chicken is no homogeneous size. I would like to add that besides the size difference between pieces of chicken, there is also a difference in tenderness. Breast meat is more tender so it will pressure cook faster, while legs and wings will be ...


-1

Because steam is hotter than water, any pieces of chicken submerged in the cooking liquid will take longer to cook, and pieces surrounded only by steam will cook faster. In either case, cooking proceeds from the outside in, so larger pieces of chicken will take longer to cook than smaller pieces. You mentioned that your mother heats the pressure cooker for ...


1

I was wondering if this should be closed as too broad or unclear, or answered. I'll attempt an answer. The information you are looking for doesn't exist. First, there are no common factors which make all and any food tasty. Second, the factors which make most foods tasty have nothing to do with absorption, and in fact most foods do not absorb anything at ...


3

The difference between cold and frozen where a refrigerator is concerned is actually only a few Kelvin (or "degrees"). The standard refrigerator will have warmer and colder zones, typically the top shelf being warmer, the bottom shelf above the veggie drawer cooler. Likewise the back is usually cooler than the front. The temperature you set it to is an ...


2

If your fridge has a meat compartment, that often runs at very slightly above freezing - so slight it would take several days to thaw. In the rest of the fridge, meat frozen to -18C (typical) will still take quite a while. Polystyrene tray packaging (used to be common here in the UK, much less so now) is a good insulator and further slows things down. I ...


0

Cooks Illustrated (the people behind America's Test Kitchen) recommends cooking steak frozen instead of thawed. "Sampling the steaks side by side, tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts." See also here for a video explanation.



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