9
Just realized my chicken was always dry because I was cranking the heat too high
My buddy straight up told me I was cooking it like I was trying to sear a steak, and he was right, so now I do 375 instead and it actually stays juicy. Has anyone else had someone call them out on a basic cooking habit without realizing it?
2 comments
Log in to join the discussion
Log In2 Comments
betty_reed6121d agoProlific Poster
You were cranking the heat too high" - that's basically what I needed to hear about my roasted potatoes for years. I was doing the same thing, blasting them at 425 because I wanted that crispy outside, but ended up with burnt edges and raw middles. My sister finally told me to stop treating the oven like a race and drop it to 375, and honestly it changed everything. Don't you think we all get a little too focused on speed and forget that low and slow works for most things?
2
grace41921d agoTop Commenter
says low and slow works for most things" - we're still just talking about potatoes here right?
3