Practical methods, temperatures, timings and techniques for more reliable cooking results.
Chia does not need soaking to activate nutrients. Hydration forms a gel and can make the seeds easier to use. Chia can go directly into moist foods, but swallowing a spoonful of completely dry seeds followed by water is not a good idea.
Rubbery chicken does not always mean the same thing. Dry and stringy usually points to overcooking; a springy or translucent center may need more cooking; a breast that felt oddly hard before cooking can point to woody breast.
When a skillet turns into a puddle, it is tempting to blame the meat. But muscle is already about 70–75% water; the real question is how much moisture comes out and whether the pan can evaporate it fast enough.