A few cooking questions: 1. If I want something oven baked less crispy (ie crumbed chicken breasts) can I just turn the temperature of the oven down? 2. If yes to question above, do I need to add to the cooking time? 3. Is it better to turn fried things (ie steak / sausage) more often or less often? (less often = fry for longer on each side. more often = keep flipping over often) 4. Does it make a difference whether you fry in olive oil or butter? Which is better and why? 5. When I cook something in the oven (crumbed chicken breasts), does it make a difference if I put the oven on the two squiggly lines or the one squiggly line? 6. Should the oven fan be on or off? PS Have I mentioned before that I hate cooking? No? I hate cooking. A lot.
Posted on: Thu, 16 Oct 2014 15:34:44 +0000