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Re: Temperature regulation

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  • Jim Benenson
    Too hot for what and what s cooking? If you are making a stew (wet) then over time some moisture will escape even if it s just simmering. If you re baking
    Message 1 of 7 , May 15 5:21 AM
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      Too hot for what and what's cooking? If you are making a stew (wet)
      then over time some moisture will escape even if it's just simmering.
      If you're baking biscuits (dry) at a hot temperature (400?) for ten
      minutes then no moisture will escape. Your rule may apply in some
      circumstances but it's by no means universal.


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