New answers tagged cooking-time
When I cook an okra, I've found that adding tomato suppresses the slime. For about one or two cups of okra, I add one small ripe tomato. I do that whenever I cook an okra curry. Deep frying okra in some kind of batter also works well and is delicious.
Set shelves high and low. Preheat to 400. Put in the crab cakes for 5 minutes on top Turn down to 387.5 ;-) Put salmon in on lower shelf. Check in 15 minutes. Most ovens are not all that precise, really, and most recipes allow for that (your 5 minutes of variance on each item.) The top of the oven tends to be hotter than the bottom, so this works that by ...
The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture. If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra. I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're ...
I steam mine in my rice cooker, start it up to make sure it's warm then I set it to steam for 12 minutes. It's nice because the steam basket fits nicely into the ice bath after and it's all easy clean up. Mine turn out perfectly every time, no green and no raw parts :)
Should be exactly the same - what you are cooking is the same size, how many you are cooking makes no difference. One cupcake or 50 would take the same amount of time to cook, if that's easier to think of. A pan of boiling water in the oven does not care how many ramekins are in it, so long as there's some space between them
I do think there is a maximum to the duration of stewing a cut of beef. There is in my opinion such a thing as too tender and soft. If you plan to cook the meat as one large chunk you will have to add a little to your normal stewing time, but I would not go as high as 15 hours. Cooking and re-heating is quite an interesting option though, as quite a few ...
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