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1

Don't time your steaks. A medium rare steak will feel like the pad of your chin when pressed. Press your finger against the fatty pad at the end of your chin, then (after cleaning your hands, sanitation first!), press against the middle of the steak. They should feel about the same.


2

This is a 'how long is a piece of string' question. The thickness of the meat, the thickness and material of the pan, your hob type and various other factors will all influence the cooking time. So it is impossible to give you a hard and fast answer. The best solution is to simply remove time from the equation altogether. Invest in a quick read digital ...


1

I've seen this at some take out: Do this in smaller batches that can be easily handled. They prepared all the rice in advance and put individual portions in small food and heat safe plastic bags. I assume they keep it in the fridge until serving time, and when they setup service, they put the individual bags in a steamer. When it is time to serve, just ...


3

Three main factors you need to think about is the water ratio, method of cooking and portion size. When cooking Japanese rice(short glutinous grains) the optimal ratio is about 1:1 of water and grain. Normally when cooking smaller portions you add additional water to compensate for the water that evaporates and turns to steam while you cook so in most ...


2

Yes, me too, I bought mini muffin shaped brownies in a bag and loved the idea so much I wanted to try it myself, so I bought a mini muffin tin especially for that purpose. I read all the answers above to get some guidance. Then I decided to use my favorite brownie recipe from 'Handle the Heat' http://www.handletheheat.com/ultimate-brownies/, with no ...


8

My guess of what happened was that the potatoes were sitting in an open pot that was not in a rolling boil. I'm going to assume that they went down from the pass and the place where "they took up [their] quarters" was at 11,000ft. This region was then, as it is today, almost destitute of vegetation. Darwin notes in the paragraph just before the ...


1

The temperature anything boils/cooks at changes with pressure With low pressure (high altitude) water boils at a lower temperature, and starch breaks down at a slightly lower temperature too, but probably not enough to make a huge difference Mr Darwin was a great and popular writer of the time, but not all his work is "scientific", there is lots of story ...


1

I steam mine all the time because it makes them much easier to peel. I own a restaurant and I'm all about easy and fast. I agree that 10 minutes is plenty of time for them to be done.



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