Ok, just wondering what principles guide your SC methods, esp if you're just making a recipe up, based on what you have handy?

If you double the quantity/recipe, do you adjust the cooking time?

Do veggies go on the bottom, or meat?

What is your guideline for how much liquid to add in any given recipe?

Do you cut your food to a certain size or doesn't it matter?

How do you ensure that the veggie is neither under nor overcooked but hte meat is also perfect?