Am trying a recipe that calls for a baking dish with a tight lid but only have lid-less baking dishes. What adjustments do I need?

The recipe is Chicken with 40 Cloves of Garlic: http://food52.com/recipes...

  • Posted by: Melissa
  • November 30, 2014
  • 813 views
  • 2 Comments

2 Comments

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pierino
pierino November 30, 2014

For this dish I would prefer a lidded casserole or tagine anyway, but you can make due by covering tightly with foil.

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QueenSashy
QueenSashy November 30, 2014

You could also add wet and crumbled parchment paper on top of the chicken before covering with the foil, that will help lock in the moisture.

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