Given the background description of some cooking related query, summarize the question into a title

[Q]: i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the oppsite
[A]: Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried


[Q]: I recently got a L'Equip food dehydrator and have had some good success playing around with it. But I'm interested to know if I can dehydrate different food stuffs at the same time. For instance, could I throw jerky on one tray, onions on another, and strawberries on a third (assuming they all wanted the same time / temp) or would my strawberries end up tasting a bit like oniony beef? What kind of things would cause this contamination?
[A]: Can I dehydrate multiple different types of food at the same time?


[Q]: There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, and what causes the degradation? Are there any ways to store the nuts to preserve the flavor of freshly toasted? Would freezing and/or vacuum sealing do the trick?
[A]:
Do toasted nuts quickly lose flavor?