Overcooked meats ? Long time ago I will say it was fear of not having it done completly. Today I know it was a lock of knowledge. A 4oz chicken should not take more then few minute at right temperature and right oven.How do I know? is all coming with experience. Or you can call it time waight and temperature rule 🙂

Behind all cooking processes there is science and all taking in consideration.

Following is a table that cooks know by heart and follow ..all temperatures and important data in every commercial  kitchen is  in the next picture. 

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