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Reply to "How critical is cooking temperature?"

yeah tjr... I'm thinking the same thing. Maybe after a century or so at it Big Grin at least for me, I tend to worry less about those admitedly surprising swings. I think that if I keep the temp between 180 and 250, I'm in the range to do the job I need to do. I like to try to hover around 200... read somewhere (on here, I think), the thought that if you can keep the temp under 212 then less moisture might steam off the product... that seemed interesting to me.
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