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16

Since raisins are a type of dried fruit, they don't have a lot of moisture left in them. Heat from baking with just make them drier, eventually resulting in that chewy, not particularly pleasant lump. The internal raisins are more protected from the heat, so they stay the same consistency. One solution may be to soak the raisins in water, fruit juice, or ...


11

There is nothing you can add or do to your sauce to remove or mask the burnt taste. Really. Don't even try. Throw it out and start over, being careful not to burn it this time. For some foods, there are various tricks you can try for removing the burnt taste, but they all start with removing the burnt bits. With a sauce where you've already thoroughly ...


10

I'm not sure your exact recipe or method, but you cannot get rid of the burnt taste or smell and you will need to start over with fresh ingredients. You don't need or want to boil the milk at any part of the process, just to heat the milk enough to activate the thickener. In the case of a classic flour roux thickened sauce you start by cooking the roux for ...


9

Bake 1 hour It seems that you are baking by the clock. This doesn't usually produce good results, you should bake until it is done. The time suggested in the recipe is a rough guideline, not the time when you should take it out of the oven. Start testing for doneness when it starts looking good, and take it out when it tests ready. It doesn't matter how ...


8

A crockpot's keep warm setting is not designed to keep food safe and fresh for days, it's really only good for an hour or two at most. What's happening in your case is that the water is evaporating from your food and then drying out inside the pot. Adding water periodically is not an answer as the temperature of the food is not high enough to prevent ...


7

I'm going to try to take a crack at this answer, from my perspective as a materials scientist, which is kind of a combination of solid state physics and solid state chemistry. How popcorn pops is from superheating the water in the kernels until there's enough pressure to break through the outer hull. Then, the starch inside the kernel is able to rapidly ...


7

I think most of your confusion comes from the paradigm of water. Water (under kitchen conditions) will not get any hotter than its boiling point. Oil has no such limitation. You microwave will heat oil well past water's boiling point and all the way up past the smoke point to the flash point of the oil. At the flash point, the oil will actually catch ...


7

Some options: Prepare the biryani in an oven (used when making biryani with uncooked meat) in a really thick, covered oven pan, with no foiling at 200 degrees Celsius for around 30 mins. It won't stick to the bottom or get burnt. Keep a cast iron tawa underneath the pot the rice is in. Rice won't stick. Add some ghee at the bottom of the rice before ...


7

Then you aren't using "low to medium heat". The heat is defined by how quickly your food cooks, not by the setting on the stove. Lower your heat until the food fries at a reasonable rate. As for the oil, if in doubt, err on the side of adding a bit more than you think you'll need.


6

What kind of oil you're using would be helpful but, really, the answer is, whatever temperature it is you set it at, it's too hot. Turn the temperature down. The temperature gauges shouldn't necessarily be trusted to give you a perfect temperature reading. You can use an infrared thermometer to test it but your result tells everything, really. If your gas ...


6

The charring is crucial to both the flavor and the texture. The charred part itself brings a bitter note to the flavor. If you don't like it, you can cut it out, but many people would miss it. It's also crunchy, which provides a pleasant contrast to the chewy parts of the bread. It's also incidental to the way it's cooked. In order to get the flavorful ...


5

You can either add a lot of vinegar (to get above the problem area) -- or you can try to displace the vinegar so you don't need as much. Find a smaller pot and fill it with water and set it in the center of the pot to clean, and then pour vinegar between the two pots (or pot & item). Although I said 'fill it with water', you only really need a little ...


5

Starting with more water than you think you need, keeping the lid on for a bit and then stirring a lot while it reduces to the desired consistency should be all you need to do. Don't go far from it once it starts to thicken because it will need too much stirring. You can cook split peas in a slow cooker, but I haven't found the softening very reliable. A ...


5

I usually set the temperature to 150-200oC Forget the temperature setting of your induction stove. If it has any sensor at all (some don't), it is a sensor below the plate, far away from your pan and food. It has nothing to do with the real tempearature in your pan, and is a useless gimmick. Use the normal strength setting, and start with the lowest. If ...


5

It's possible your oven thermometer is not calibrated. It's easy and cheap to buy a replacement thermometer instead of replacing the one internal to your oven. The Rubbermaid Commercial Stainless Steel Oven Monitoring Thermometer can be purchased on Amazon for $6-7. I spoke with a friend recently who had a similar problem when they moved to an older home ...


5

After a discussion in chat with @FuzzyChef I decided that I was trying too hard to keep the dough dry. I wasn't using all of the milk (just a bit left over) and struggled a bit to get all the flour incorporated into the dough. Using all the milk made the dough more sticky, so it required more careful handling, but the result came out just fine. (I also ...


4

You've got a few options: slightly cooler can make a big difference (basically buying you time to keep things moving). or hotter can brown the meat faster if it's going to be cooked through in a sauce. (more) oil should stop the spices sticking to the pan; that's when they burn if they're big chunks of meat you can turn them individually rather than ...


4

If it's just scorched on the bottom of the pan, and you haven't mixed the burnt material into the rest of the gravy, you can try just pouring the good gravy into another pan. If you've tried to stir it and scrape the burnt stuff off the bottom, there's not much you can do. The human palette can detect very small quantities of burnt flavours, so you won't be ...


3

The reason your split peas are hard is that you added salt or stock to the water before they finished cooking. From your initial post, you say you've added something called "Spike seasoning". I'm guessing that's the culprit. It's probably got salt in it. You have to cook split peas in just water for at least an hour, then stir to break them down and add ...


3

Keep the heat low. "Dum"ming the biryani is steaming it rather than cooking it with high heat. You'll also need to seal the container. Burning happens because of the lack of liquid and the high heat. Mainly because the water evaporates while cooking. So yes, a little water will indeed help, but make sure you keep the heat low. Don't worry if the rice at the ...


3

Butter has a fairly low smoke point, and may be burning in the oven. You could try using one of the "yellow oils" like canola (rapeseed), peanut, soybean or corn oil. Aside from that, it's not completely unexpected for cooking vegetables to stick to the edge of a dish. It may just be normal behaviour. My apple pies will always stick slightly to the edges of ...


3

Well these are not really techniques to prevent dripping fat from catching fire, as far as I know that is not easy to achieve, these are rather workarounds to minimize the damage. Use some sort of water sprinkler system like a squirt bottle, sprinkler bottle or vaporizing or a squeeze bottle over the flames. If used moderately directly aimed at the flame ...


3

These are not perfect solutions, but merely hacks that could work. Make the outer biscuits slightly bigger to increase the cooking time needed. Let the inner biscuits cook for a few minutes, and then add the rest of the biscuits. Use aluminium foil to shield the outer biscuits from direct heat.


3

Use a nonstick saucepan. While there can still be some caramelization, at least burnt stuff will not stick and get burnt further. Also, consider using the oven if you have one: Preheat the oven to 110-120°C, while bringing the pot and kheer up to temperature on the stove. Place the hot pot in the oven - this will keep it at slow cooking temperature but make ...


3

Stoves vary greatly in their heat output. Cooks need to learn how their stove and pans respond together, and learn how to control the heat supplied to the ingredients you are cooking. If your ingredients are burning, the heat is too high. You can achieve a good crust without burning and by using lower heat, it may just take longer. You are correct in ...


2

Soak the rice for 10 - 30 minutes. Drain the water completely and in low flame fry the rice in 1 - 2 tbsp of Ghee and then add it to your briyani masala . If you are using pressure cooker, add the rice after the meat is cooked and make sure that the water just covers the rice. and pressure cook it in low flame and turn off the heat after one whistle and ...


2

I would think that would be fine, but keep in mind that rinsing is going to remove some of the flavor that you've cooked on to them. It is certainly safe, so long as the water is potable. I would even venture to say there's no reason specifically to use salt water. Looking at the recipe, it seems you're going to add more seasoning(and salt) after this ...


2

You might try cooking it loose. Heat it up with plain water inside, even to boiling, and the combination of heat and soaking should loosen everything and make it easier to scrub out - especially if you scrape the bottom and stir occasionally as it boils. Baking soda might help, sure - you might try hot vinegar and baking soda, boil vinegar and water, add ...


2

If you have some sort of lid that you can put over the whole thing (but still allow some air in), then you can use indirect cooking -- pile the coals up on one side of the pan, the fish on the other. You can then slowly heat it up to render most of the fat, and then move it over to the hot side if it's not cooked through. If you put a smaller pan of water ...


2

Unless you go with indirect cooking you cannot stop the grease from dripping on the coals. For that you pretty much need to have a cover. If you have a (vented) cover it should starve out enough oxygen to stop the grease fire. It is also nice for temperature control. Very shallow grills can be a problem even with cover. I get you like the small size but ...


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