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1

Apart from the other answers given, certain types of rice and lentils when being boiled, create a lot of froth and bubbles. When the vessel is closed, these bubbles do not break up easily, and they build up and spill over the vessel. They also sputter quite a lot and leave a mess over the stove top.


5

You can cook rice covered or uncovered, it will not impact the flavor. The amount of liquid you begin with, and your cooking time, could certainly be impacted. There are several methods for cooking rice (covered, uncovered, and both). If you are using pre- or par-cooked rice, the directions are likely just a finishing step, formulated so that you don't ...


2

There are a lot of different methods for cooking rice. If you use a method that is intended for uncovered cooking and cover the rice, the rice will turn out waterlogged. If you want to cook your rice covered, you have to follow a method that is intended for covered cooking.


2

I'd say look at the values in the back of the envelop about the amount of sodium. If it's relatively high (I'd say about 2g per 100 grams), then I wouldn't put any more salt. If it's lower then it's probably a safe bet to add some salt. As usual though, it's mostly a matter of personal taste, a little bit of salt in the water will not make them overly sticky ...


1

I've never encounter a pasta that was better when cooked in unsalted water--including dried gnocchi. Salt the water. Salt is an important part of the chemistry of taste, and nearly all food requires at least some additional salt at various stages of cooking. (Notable exceptions are pre-packaged, heat-and-serve-style, or packet/box mix convenience foods, ...


2

If there is no salt in the gnocchi, then salt the water. Pasta (and probably dried gnocchi) should always be cooked in salted water. It just tastes flat otherwise.


1

I used to have the same problem. It is almost always a result of the shell being too thin and/or the crack preexisted. The crack may be a very fine line, barely noticeable to the naked eye. (If it's fine enough, the membrane just inside the shell will hold the liquid at bay.) If the egg is cracked, it the increased pressure caused by the rising ...


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