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I baked dry chicken breasts for years because a cookbook lied to me about 350 degrees
I was making baked chicken every week for about 8 months and could not figure out why it always came out like shoe leather, until my roommate glanced at my oven and asked why I never used a thermometer. Turns out my oven runs 40 degrees hot, so my "350" was actually closer to 390 and I was basically cooking rubber on purpose. Does anyone else have an oven that lies to them, and how did you figure out your real temp?
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