LogFAQs > #902663397

I find the consistently hardest part of cooking is making sure everything is done enough without overdoing it. That's the kind of thing where I think it's fair to say experience and having a "feel" for it actually does matter. You can't just follow the time on the directions because there are so many variables: Your cookware, your stove/oven, elevation, how much you thawed the ingredients before hand, how thick you made your cuts, etc.