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the temp chart listed above is a good foundation to understanding the rate at which the material, in this case water, is being heated up. over-cooking food is all too common and has a high probability of creating carcinogens. with water there is theoretically minimal chance of such mutations. a slow ramp up thermally helps to cook evenly an reduce the ...


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derobert's comment about both temperature and time for food safety is spot on. Kenji Lopez-Alt also wrote a good article about this: http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html (see the Pasteurization Time section) The method you described seems to be questionable for getting well-cooked legs and ...


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more simply put if you bake something at 400 degrees it is gonna cook faster on the outside so it will be getting over cooked outside and under cooked inside if you cook at a lower temperature it will cook more evenly and if you bring the item your cooking (if it were meat or something cold) to room temperature before cooking it, it will cook more evenly and ...


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Yes porter should be drank at at almost room temperature, how it was drank before fridges where invented to really enjoy the flavours


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In the Good Eats episode on tuna, Alton Brown mentioned that you want as hot of a fire as possible, and that you could cook directly over the chimney starter, once the coals are going: As for the fire, well, it's hot. It's real hot. Just take a look. It's like a jet engine down there. Now the normal thing to do would be to distribute those coals across ...


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You have 2 ways of controlling heat in a kettle bbq, they are fuel quantity and airflow. Reducing the amount of fuel which can combust at any one time will lower the amount of heat the bbq can produce at full airflow. Reducing airflow by partially closing the air valves will reduce the amount of heat the fuel can produce no matter how much fuel you have in ...



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