Given the background description of some cooking related query, summarize the question into a title
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Question: I very rarely buy avocado, but now I happen to have two of them in my kitchen. I'm used to ripe avocado having this colour:Now, mine are more brightly green, like this:They aren't very soft, so I guess they aren't ripe yet, but I'm wondering if the colour will change or if this is just a matter of which variety of avocado it is?

Answer: Can bright green avocados be ripe?

Question: I cook quite regularly at home, but I have trouble tasting food while cooking. All I want to know is if I should adjust salt, pepper or sourness. On the rare occasions that I taste, I invariable mess up the ingredient that I tasted. For example, I might place a little quantity (enough to lick) on my palm, wait/ blow for it to cool down, taste and adjust for salt. Later when eating the meal, I discover that I have added too much salt.Any tips?If it matters - this is South Indian style vegetarian cooking - lentils, vegetables.

Answer: Tasting food while cooking

Question: I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.I think it saves time, oven energy, and just is more convenient because both recipes happen to require the same temperature.Is this ok / safe to do? Is it bad to bake meat with muffins?Will the flavours meld wierdly?Is there a certain arrangement the trays should be in?Notes: The chicken is covered with tin foil with some holes forked through for steam. I don't think this is a duplicate because it's related to 2 different types of dishes. One is an meat dish, the other is Muffins - instead of 2 baked goods.

Answer:
Can I cook 2 very different things at same time in the oven?