Quote:
Originally Posted by rocketman768  So, I bought some more chicken, tried the oven trick on half of it, and with the other half I browned the chicken, then added diced tomatoes and spices and let it simmer until my thermometer said 170F. Both turned out very yummy! I suppose I was just assuming that recipes are correct on any stove with any chicken breast. Now I know better, and thanks guys! |
AHA!!!!
You have just been enlightened about the true nature of cooking. If all you had to do was follow the recipe (written by someone else, for their taste, with their gear and their ingredients) then we'd all be replaced by robots.
The key is to understand what you're doing to your ingredients and take control of the process. Even if your stove doesn't have variations between burners (it does, I'm willing to bet), you'll find that your chicken breasts are different sizes and different shapes and different varieties and different levels of fat and moisture content, etc. However, if you know what you're trying to achieve, then you'll figure out how to overcome these variations and imprecisions.