Quote:
Originally posted by LubeMaster77
What gets me is the exactness of the directions. Things like the temp and time - whose to say that 364F would not cook something better than 375F? And why is it either 45 min, 20 minutes, 1 hour...why not 22 miutes, 47 minutes, 1 hour and 11 seconds?
I refuces to believe that someone in the kitchen spent time deucing a designed experiment using an onthogonal array and Tauguchy methodology ot arrive at the precise time and temp (and concentration of additives) that would produce that absolute best recipe?
There4, the concept is flawed, temp & time are relative and any more attention paid to it is a fools errand...
(Order out)
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then you've never cooked. Temp too high=burn outside before inside is done. Temp too low=dried out or too tough. Ever try to cook baby back ribs at 400? Then again most ovens cycle +/- 50F. Except mine of course.
Buy a Polder remote digital thermometer, ~$25. I have one that measures both oven and meat temperature at same time. that's really handy with the smoker since the smoker tends to drift. Whatever you buy get one with a remote probe, if nothing else you can dangle it over a rack and get an accurate measurement of oven without opening the door.