My beans have an al dente texture after cooking. Is this indicitive of undercooking?
90568
Undercooked beans in chili?
143881
Why are my sauces splitting?
36762
Cast iron pan has black residue on it
145579
Is it true that smell is lost flavor?
142765
I forgot to add brown sugar to my chocolate chip cookies......and didn't realize I forgot the brown sugar until it was done cooking
93023
What's the best way to tell that pasta is done (when boiling)?
122772
Does cooking reset the expiry date of ingredients?
33153
Problem with gummy-bears being too much like jelly
22343
Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce?
19283
What is the advantage to crushed garlic over minced garlic beyond texture?
79070
Oven Temperature: How to be sure the selected temperature is correct.
1963
How do I know if food left at room temperature is still safe to eat?
74458
Can fresh pasta sheets be used to assemble a lasagne, then left in the fridge overnight before baking?
11902
How do I bake a texture using Cycles bake
31025
Why does my bread keep 'blowing out'?
37284
Is there a name for the mushy sludge that forms around/beneath meat as it cooks?
154260
Why does my sourdough starter have in the top the liquid separated from the flour?