New answers tagged cooking-time
Indeed, with a thermometer you can determine exactly when your meat is the way you want it. Indispensable. If you really do not want to buy or use one, here is the BBC roast timer: http://www.bbcgoodfood.com/howto/tools/roast-timer Personally, I am a big fan of the reverse sear method: roast in a fairly cool oven until the meat is medium rare, and THEN ...
You can't boil any rice for 30-45 mins, let alone let it sit for another 15 mins while it cooks under it's own heat further. At solid boil, rice is done in max. 10 mins. At boil and steam down, max 20 mins. So with a 40 litre pot, you're gonna need to pre-boil the water, then add rice, and remove fast after 10 mins or so, or it'll cook itself into a mush ...
If you want to reduce sticking and crusting try rinsing your rice before cooking to release any excess starch. You may be surprised at the results.
It sounds like age, but I thought it might be worth adding for next time: adding salt too early in the cooking process is thought to harden them too. To aid in softening, it's been said that adding bicarbonate of soda (baking soda) during the soaking process can help soften chickpeas more: http://www.nigella.com/kitchen-queries/view/Soaking-Chickpeas-/3470 ...
They sound like they've been around too long. Check use by date on bag to be safe.
take frozen squid tube, put in just enough water to cover.On low heat bring to .boil and simmer for 10 to 14 mins. Dry squid and cut near through at 45 degs on one side, turn over and repeat ,Crush garlic in to pan with oil, salt and pepper squid and fry in hot oil for 1 to 1.5 mins. Yum.. very tender
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