New answers tagged cooking-time
Microwaving is not an ideal method for making caramel or brittle, as the heat generation from the waves is localized. It is too easy to get hot spots and burning while other parts of the mixture are under done. Instead, you should use a more traditional stove top (hob) method.
I have cooked 2 other roasts before and you can learn from my mistakes but believe me when I tell you, it will be the greatest piece of meat you'll ever eat, it turns out better than restaurant bought, for a 6lb chuck of meat get a thermometer and remove it 15 degrees before rare cuz it will continue to cook and it should be cooked at low heat so it will ...
I've found a similar contradiction with some brands of cook-from-frozen pizza. On closer reading of the instructions I noticed that the 'crispier' method required the pizza be placed directly on oven grille and the 'less crispy' in a pan.
Yes, optimal time to keep meat in a marinate varies drastically. It depends on the type of meat, the cut of meat, the marinade, and the intention. For instance, Sauerbraten is traditionally marinated for at least three days. On the other hand, there are many applications that call for very short marinades. "Velveting" is common in Chinese cooking, that's a ...
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