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Fish, meat, and poultry cook more evenly if it reaches room temperature before cooking. If it's still cold, the outside heats up quickly but the center is still cool. You can end up with a dry exterior to cook the protein long enough to get the center cooked properly. If it starts out room temperature, the center heats up closer to the same time the outside cooks.

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Q: Hi guys just watching MasterChef and George said fish should be at room temperature before cooking any ideas as to why?
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