Cooking questions (and answers) about: browning
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I'm browning sirloin, and the fond in the bottom of the pan has burnt parts. Can I use it? Or will the final dish taste of burnt meat? Help!
asked by Andrea Young over 1 year ago/ Last answered over 1 year ago -
Do I need to take cut zucchini out of citric acid bath or can it stay in there for a couple hours?
asked by micheleinmaryland almost 5 years ago/ Last answered almost 5 years ago -
How long will clarified butter last without refrigeration?
asked by Robo about 5 years ago/ Last answered about 5 years ago -
I have a question about step 5 on the recipe "Chicken , Sausage and Red Pepper Paella " from thirschfeld. It says: "Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 12 inch saute pan over medium high heat. Add the olive...
abg5043 asked a question about a recipe about 5 years ago: Chicken, Sausage, and Red Pepper Paella/ Last answered about 5 years ago -
I baked some mini quiches but the pastry didn't brown very well. Should I reheat them in or out of their pans to increase the browning?
asked by allyeats over 5 years ago/ Last answered over 5 years ago