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This is fully normal. Ovens are not stable, temperature-wise, and I have frequently seen such large amplitudes in temperature. Of course, it is much nicer if your oven can hold a constant temperature, that's why some people will accept the expense of an Aga. But in principle, baking recipes can handle that. Note that from a historical point of view, people ...


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Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest ...


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I don't proof the yeast either; it goes on top of the flour, dry. I routinely heat the water to 135-140°F and combine it with salt, sugar, dry milk, and oil (this mixing lowers the temp about 5 degrees). The mixture is then poured on top of the yeast & flour, and mixing begins. I've done it this way with both active dry and instant yeast. I know this ...


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A recipe that says "70 seconds on high in a 950 Watt microwave" wants exactly that: put it in a 950W microwave for 70 seconds, at full power setting. The recipe author already worried about how hot or done the food is supposed to get from these settings; if you adjust the recipe (including doubling or halving), or use a weaker or stronger microwave, you have ...


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You know, I experimented with this a long time ago and these are my conclusions: Stews where you want to eat the meat, should NOT boil, because you ruin the cells before the tough stuff can gelatinise people translated this to stock, but you wont eat that meat (if any), so this is nonsense volatiles escaping when boiling in stead of simmering? difference ...


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For regular stocks, the main difference is aesthetic: a boiled stock will be cloudy because broken down protein and fat are emulsified into the stock. Once emulsified, you won't be able to easily degrease the stock. The length of the boil and the temperature (in a pressure cooker for instance) will affect how much fat is emulsified and this can impact the ...


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When a mixture is hot, its molecules are moving very fast; as the mixture cools, the molecules slow down and it’s easier for them to join. Cooling plays an important role in determining the number and size of crystals that will ultimately form, and that affects the texture of the final candy. When you make candy, you first have to increase the concentration ...



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