If it's not 'mystical art', why make a big deal out of it?

Twenty-five degrees is actually a huge deal for baking. It changes how things like butter and flour react in the oven. You really can't just fix it by adjusting the time for most recipes.

Yeah, I had the same thing happen last month. I mean, what helped me was to really slow down and not push into the full range. Idk, maybe it's just me but I started thinking about spreading the curve evenly along my whole spine instead of just my lower back. Like, on the cow part, I'd barely lift my head and let my belly drop first. And if it still felt off, I'd just do the cat pose and hold it for a bit. Going super small with the movement made a huge difference.

Ever think silence was smart? Your blunder changed my mind.

Tried marinating chicken in cider vinegar based on a recipe I saw online. Your pork chop method, @annas72, sounds similar but I only did mine for four hours. The chicken came out so wet it steamed on the grill instead of getting crispy. Ended up using the leftover vinegar mix to clean my patio furniture later that week. Stuff works great on rust but now I'm careful with timing on meat.