Cast Iron on Induction: What to Know
Cast iron works on induction cooktops because it is magnetic, but it should be heated gradually, lifted instead of slid, and used with a flat base when possible.
Continue ReadingCast iron works on induction cooktops because it is magnetic, but it should be heated gradually, lifted instead of slid, and used with a flat base when possible.
Continue ReadingYes, water usually boils faster with a lid because the pot loses less heat to the room. The biggest practical helpers are using a lid, using less water, and matching the pot to the…
Continue ReadingThe best way to thicken curry is to simmer it uncovered first, then use a small amount of coconut cream, yogurt, nut paste, mashed vegetables, or starch slurry only if needed.
Continue ReadingMost small pots of water boil in about 5 to 12 minutes, but the real timing depends on how much water you use, the heat source, the pot, the lid, and altitude.
Continue ReadingUndercooked rice is usually a texture problem if it is still hot in the pot, but rice that sat out too long should be discarded instead of fixed or reheated.
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