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IMO, it's about firstly, temperature, and secondly, cooking time. Proposed solution is in the last paragraph. =-) Explanation: non-stick pans (referring to the coated type), while being convenient, is not steel to oil, thus the oil is not heated at the required temperature consistently for the required length of time. This affects the crispness that you ...


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Ribs and legs are "done" when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy. Alot of people prefer caramelized and easy to eat meat. Altough I would not call this sous vide. A longer cooking time would not melt the fats and ...


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The 300 Celsius you refer to are the air temperature inside the oven. The energy in your oven is quite sufficient to heat a piece of metal to much over 300 (in fact, judging from the color I have seen on my heating elements, they are probably in the 600-700 C range). But the air around them has quite bad thermal qualities, and doesn't heat up well. It also ...


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