Does it matter what size? Is there a way to know they are done before you chill them? I usually go 12-15 but I saw a video by Andrew Zimmerman who said 25 minutes for huge ones, and extruded protein was one sign they were done.
Does it matter what size? Is there a way to know they are done before you chill them? I usually go 12-15 but I saw a video by Andrew Zimmerman who said 25 minutes for huge ones, and extruded protein was one sign they were done.
