I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven. Not that result was ...
From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses expand with heat, so it will also help ...
When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some ...
I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the other, whether by texture or by taste (...
I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath. But I can't seem to find a definitive ...