Oven – way to heat a precooked ham in a 425 degree oven

I don't have a scientific backing to what I am going to say, but still I will try to make my point clear!

Cooking eggs is more of an intuitive thing. The fast vs. slow thing comes more from your own rendezvous with it.

Like in my house, when we say omelet, only my husband is allowed to put hands on it because he gets that perfect round thing without breaking any of the edges every single time he does it. I will share his method:

• Take a flat pan and heat it good enough.

• Drizzle a little oil on it and rotate the pan once so that oil gets to the sides.

• Now all you need to do is pour your beaten eggs on the pan and slowly cook it on a low flame until the edges start separating from the pan automatically(atleast it will come out easily when you raise it with spatula)

And bang on, our omlete gets cooked pretty fine everytime with a very soft and fluffy texture.

But when you say scrambled eggs, I would follow a different methodology in which I would:

• Take a pan with deep base and heat it good enough.
• Pour very little oil, just so that eggs don't stick to the pan.
• Pour the egg mix and keep the pan on very high flame and stir the thing vigorously until the eggs are cooked and it looks ready.

Basically what I think is, when you cook anything on a high flame, you need to stir it along so that the food does not stick to the bottom and gets burnt(even when you are using a non stick pan, eggs might get stuck in a minute or so), which you can do while making scrambled eggs but can't do while making an omelet obviously.

I hope next time you put your hands on it, you will listen to your heart!! Happy Eggs!! :)

Your brisket was undercooked, not overcooked. At the temperatures you stated, rule of thumb for brisket cooking time is about 1.25-1.5 hours per pound. Convection may drop that down a tad. A 7.5 pound brisket should be cooked for at least 8 hours, and could be closer to 10 or so.

The cuts of meat that are designated as "barbecue" meats are generally full of connective tissue. You put it through a long, low-temperature cooking process to render down that tissue, which will both tenderize and moisturize the meat. Undercooked barbecue will often be mischaracterized as "dry," because the amount of chewing required on the meat robs the mouth of saliva. Properly-cooked brisket will slice easily, and a slice should easily pull apart when gently tugged with two hands. This is not a steak, so the sensibilities you would apply to cooking a steak go out the window. A brisket has only just BEGUN to break down its connective tissues when it reaches what would be regarded as "Well Done." It is not likely done from a quality perspective until the internal temperature of the meat has reached at least 190f.

Next time, budget a cooking time 1.5 hours per pound. If it is finished sooner, wrap it in foil and towels, and leave it to rest in a cooler. It will safely keep that way for up to four hours, and a long rest will result in a better product anyway. Start checking the internal temperature of the meat about halfway through your budgeted time. At around 165f, wrap the brisket in foil, pouring some beef broth into the wrap, and return it to your oven. Start checking for doneness at about 75% of the cooking timeline you have laid out. You should be able to slide a probe in and out of your brisket easily, with just a small amount of resistance. That is when you know it is done. Not by time, not by internal temperature, but in the tactile clues provided by the meat. You can optionally take the brisket back out of the foil when you think your are close to being done, in order to give yourself a better bark. When you are confident the meat is done, rest in a cooler (using the aforementioned foil/towel treatment) for at least an hour.

When you are ready to slice your brisket, be sure to SLICE ACROSS THE GRAIN. This will serve as another tenderness aid. You should also reserve the jus that is generated, and pour it over your brisket slices. This should enhance your success with making a brisket.