Why does a baked potato stay hot longer than any other food?
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The baked potato has a large specific heat compared to other foods. Objects that have a high specific heat will conduct heat poorly which means that it will lose heat energy slower than objects that have low specific heat..
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Sometimes a potato could be even moister and the water, especially in a larger size potato may be trying to escape as steam from the middle cells of the potato. It hits the outer cells, already expanding from heat and bursts open..
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Because it's oven-roasted instead of fried or deep-fried, rotisserie chicken is much lower in calories and fat than equally convenient options such as fast-food or restaurant fried chicken. Therefore, rotisserie chicken is a much healthier choice.
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For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
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MYTH #2. MOST COOKING METHODS DESTROY THE NUTRIENTS IN POTATOES. While boiling potatoes does cause a small loss of water-soluble nutrients like vitamin C and vitamin B6, the white potato retains most, if not all, of its potassium and dietary fiber regardless of cooking method, such as baking, boiling, or frying..
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People have asked whether our recipes can be made in convection ovens. They can, and the only reason we didn't mention convection ovens in our first book is that most people don't have them. But convection ovens do a great job with bread– the bread browns easier and rises higher when the convection fan is blowing.
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