> It's too high for slicing, very often. What does that mean? Why is a particular temperature better or worse for slicing? If it's juice retention, that is,

> It's too high for slicing, very often. What does that mean? Why is a particular temperature better or worse for slicing? If it's juice retention, that is, lower temp = more retention, then the article seems to agree with this, but argues that juice retention isn't particularly important when it comes to final taste.