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This is tricky because you don't really want the cheese to melt, you want it to become pliable enough to roll. When making fresh mozzarella, the curds are heated in 90 - 100 degree F water to make them pliable, then heated further (maybe 120 F) for stretching and folding. This is for fresh. I would assume factory produced mozzarella will behave slightly ...


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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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When you ask "can I put it in the oven?" you're actually not asking a whole question. Can you put it in the oven? Of course you can. Will anything happen to it and your food that you don't like? Ah, that is the other half, right? What might happen? the pan might warp (if it is thin) the food might scorch or burn (again, more likely if the pan is thin) the ...


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Only if you are cooking something in it. That's a pretty high temp and your stainless is going to get stained.


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I don't recall seeing them unrefrigerated as far back as the 1970's, so either your big cities were slower to take up the practice than the smaller towns and cities I've frequented stores in, or your memory is fudging some numbers. The mystical magical "bloom" only works if the egg is free of fecal matter. Given a choice of bloom and fecal matter or washed ...


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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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I wrap a large river rock (heated in my oven) inside of old towels, place it on top of plastic containers that have the food inside, inside a LARGE Costco insulated bag.


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Mrs Beeton said "A boiled stew is a spoiled stew". Keep it under a boil, so a couple of bubbles come up now and them. If it bubbles away, some meats go tough, some flavour is lost and steam causes condensation in the bathroom upstairs. But eggs boil nicely. Put the lid on, you will trap the heat and all the water wont evaporate. Turn it down a bit. Good ...



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