I beg to disagree, at least the breadcrumbed chicken! I do not use excessive heat though, and turning gently every minute or two or so Guess it all depends on your type of cooking, veggies goes in water for me for example.
Well, those are boiled veggies, sure. I’m not using oil when steaming either, so that not very relevant. That said, I’m pretty sure you do get better results with oil (surface layer, not a pool) when baking veggies.
But this is science and I’m definitely no expert!
I beg to disagree, at least the breadcrumbed chicken! I do not use excessive heat though, and turning gently every minute or two or so Guess it all depends on your type of cooking, veggies goes in water for me for example.
Well, those are boiled veggies, sure. I’m not using oil when steaming either, so that not very relevant. That said, I’m pretty sure you do get better results with oil (surface layer, not a pool) when baking veggies.
But this is science and I’m definitely no expert!