I've been experimenting some with do it yourself microwave popcorn, and some trouble getting the 'burn time' right has led me to a question that I can't find a
I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring co
I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the o
I am trying pizza fries. As shown in this video. Pizza sticks are getting burnt from outer side while baking. What should I do to prevent them? Ingredients I
The bottom part of my Biryani always gets burnt, rice always gets sticky but I want each grain separated. How can I prevent burning & stickiness of rice?
Yep. Every several years, a pot of beans is left unattended, sinks up the place and ends up with a rock formation of encrusted bean matter that can't be remove
My oven is a Westinghouse. The serial numbers are as follows:- POL660S*02 230-240 V a.c. SERIAL: 52610542 APP NO: S/91 The problem is that it cooks unevenly an
My dum biryani burns at the bottom each time even after using tawa. How about pouring a little water first just enough to cover the base of the vessel and arran
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and
I made apple crumble in small ramekins earlier today. I tasted one and the crumble felt a bit dry and not sweet enough, so I added white sugar on top and put it
Sometimes I cook vegetables + fruits in a heat-resistant glass dish (yena/jena/pyrex, -40-300 Celsius degrees). I cut them into small pieces (carrots, potatoes,
I love making soups in my crockpot. SO, I make it, starting with the crock on High. After about an hour, I drop it to low (middle setting), and let it cook. (I
On asking the owner of a restaurant, he told me that the Tandoori chicken I was served was meant to have burnt edges because it is roasted on charcoal. I checke
I'm using a recipe from a video (see below), at the right temperature (350°F). I don't know what the problem is, but the edges are always burnt. Should I tr
We recently cooked a beef stew in our unglazed earthenware tagine. The food at the bottom of the dish burned a bit, and we're now left with a rather crusty mes
I am preparing some fried shrimp now. The recipe requires me to boil the shrimp in a pot until most of the water evaporates. I did that and the shrimp is cooked
I recently switched from gas stove to induction. I tried some recipes I could do well with the old stove. Most of them have oil at high heat. However, when swit
I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture i
I made a pound of candied pecans (egg white, brown sugar, vanilla...) and I guess I baked them too long. They are good except for a burnt flavor and I was wond
Obviously once it taste burned, its burned... (yet nothing you can do anymore) I love to cook, and I cook for years. But im always shy to "hear" the pan, becau