Hey people who cook, if a recipe tells you to keep a pan covered while cooking is it okay if the pan lid has a little hole in it to let steam escape or will that fuck shit up?
Depends on what you're cooking... generally, if the steam can escape, whatever it is will cook down faster. That might be good (a chili or some kind of reduction) or it might be bad (soup, rice, small amounts of sauce that will dry out fast. ).
It's not baking though, so don't stress too much about it. Just keep an eye on whatever it is you're cooking.
I can't. The recipe, which is for chicken, says I can't open the lid while it's cooking. I guess if it's undercooked I can just cook it longer but I'd like to see if this recipe works. It claims to give you really moist chicken.
Than leave it shut. You don't want any more steam to escape than is absolutely necessary, if your goal is to have something moist. Letting the steam out cools the temp inside the pan and dries out (a little) whatever you're cooking.
ok so i defaulted on a cell phone contract like six years ago. i paid it like four years ago.
now a new collections agency is contacting me. they're claiming to be collecting on the debt blah blah. i tell them it's already paid and when they ask for proof of payment, i tell them i want them to mail me proof of their ownership of the account before i send it over.
assuming they send me that and it's legit, is that the proper course of action? faxing them the check image from when i paid it years ago?
i'm kinda hesitant to relay financial data to this shady collections agency... but i also don't want a mark on my credit.
Local currency thread groping toward monetary economics circa... probably late 19th century. Ever so slowly. Looks like the mercantilism has returned with a vengeance, though.
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SarksusATTACK AND DETHRONE GODRegistered Userregular
I am stepping it up this time. First, I pounded the chicken, then I coated each breast in an olive oil and cajun spice concoction and I increased the amount of cajun spice because last time I barely tasted it. Now it's in the fridge marinating and I'll give it an hour or two before I cook it entirely in the pan with the lid on.
If this doesn't work then chicken is dead to me.
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ThomamelasOnly one man can kill this many Russians. Bring his guitar to me! Registered Userregular
I am stepping it up this time. First, I pounded the chicken, then I coated each breast in an olive oil and cajun spice concoction and I increased the amount of cajun spice because last time I barely tasted it. Now it's in the fridge marinating and I'll give it an hour or two before I cook it entirely in the pan with the lid on.
If this doesn't work then chicken is dead to me.
Cajun and olive oil are good, but if you were to add onion, garlic and soy sauce, then you would have something amazing on your hands. Also, cooking it covered shouldn't be nesessary.
Donkey Kong on
Thousands of hot, local singles are waiting to play at bubbulon.com.
I am stepping it up this time. First, I pounded the chicken, then I coated each breast in an olive oil and cajun spice concoction and I increased the amount of cajun spice because last time I barely tasted it. Now it's in the fridge marinating and I'll give it an hour or two before I cook it entirely in the pan with the lid on.
If this doesn't work then chicken is dead to me.
Cajun and olive oil are good, but if you were to add onion, garlic and soy sauce, then you would have something amazing on your hands. Also, cooking it covered shouldn't be nesessary.
Apparently if I keep it covered it will come out more moist, which is a problem I am having. Garlic is something I am considering but right now I want to keep it simple.
I am stepping it up this time. First, I pounded the chicken, then I coated each breast in an olive oil and cajun spice concoction and I increased the amount of cajun spice because last time I barely tasted it. Now it's in the fridge marinating and I'll give it an hour or two before I cook it entirely in the pan with the lid on.
If this doesn't work then chicken is dead to me.
Cajun and olive oil are good, but if you were to add onion, garlic and soy sauce, then you would have something amazing on your hands. Also, cooking it covered shouldn't be nesessary.
You dry out the chicken if you don't use a lid.
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
I want a FIFA wiki with a searchable database of every player's rating.
Also I want to know how to maximize player growth over 3-5 seasons.
Also I want to know how to make a set of media statements and manager decisions that will get me consistent Manager of the Month awards in career mode.
Also I want to know how to stop being terrible at free kicks.
I am stepping it up this time. First, I pounded the chicken, then I coated each breast in an olive oil and cajun spice concoction and I increased the amount of cajun spice because last time I barely tasted it. Now it's in the fridge marinating and I'll give it an hour or two before I cook it entirely in the pan with the lid on.
If this doesn't work then chicken is dead to me.
Cajun and olive oil are good, but if you were to add onion, garlic and soy sauce, then you would have something amazing on your hands. Also, cooking it covered shouldn't be nesessary.
You dry out the chicken if you don't use a lid.
I cook chicken all the time without a lid. It never comes out dry as long as I defrost it all the way to room temperature, sear it properly, and take it off right when it's done. You get a better texture than the mushy lid-on cooking too.
Thousands of hot, local singles are waiting to play at bubbulon.com.
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TehSlothHit Or MissI Guess They Never Miss, HuhRegistered Userregular
Women's clothing is made with such shitty quality.
my fat fuckin' thighs wear out the thighs of my jeans within six months. it's awful.
Eh, it's more about crappy material. The male version of those jeans wouldn't wear out any where near so quickly.
Yeah, six months is silly, I put my jeans through hell and my thighs are plenty fat. They usually last for years, and even then they only usually go bad because I wear them to long so they drag ever so slightly, then the bottoms get worn and frayed, then a tear starts, and soon they're destined for either the trash or to become hideous shorts.
I am stepping it up this time. First, I pounded the chicken, then I coated each breast in an olive oil and cajun spice concoction and I increased the amount of cajun spice because last time I barely tasted it. Now it's in the fridge marinating and I'll give it an hour or two before I cook it entirely in the pan with the lid on.
If this doesn't work then chicken is dead to me.
Cajun and olive oil are good, but if you were to add onion, garlic and soy sauce, then you would have something amazing on your hands. Also, cooking it covered shouldn't be nesessary.
You dry out the chicken if you don't use a lid.
I cook chicken all the time without a lid. It never comes out dry as long as I defrost it all the way to room temperature, sear it properly, and take it off right when it's done. You get a better texture than the mushy lid-on cooking too.
I almost always bake my chicken and it comes out great, but I have a fairly convenient little toaster oven I can throw a couple breasts into for 20-25 minutes.
If women's clothing were made to last and didn't tear or unravel, how could they justify going on shopping sprees for new clothes?
I remember listening to a story a few years back about how guys get all kinds of stuff like stain resistance, wrinkle resistance, etc because it's pretty much the only way to get us to buy new pants.
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ThomamelasOnly one man can kill this many Russians. Bring his guitar to me! Registered Userregular
'Titanic' had just come out on VHS. My mom bought a copy, and me and the other children were watching it in the living room while my mom was visiting her friend Tena in the kitchen.
Anyways, we were young, impressionable children, and we got to that one scene in the movie with the car with the hand on the foggy window...yeah, you know the one.
I wander, doe-eyed and curious, into the kitchen and ask my mom "Mommy...what were Jack and Rose doing in the car?" My mom sighs, looks her friend in the eye, and says "Tena, I'm gonna need a banana and a doughnut"
And that's why I don't eat breakfast anymore.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
Posts
And then you see pictures of bullet ant gloves.
$10 will get you a picture of a plate of food.
Bwahahahahahahaha
It will also buy you even MORE emails from the president and his friends/family! Even more chances to give money!
Isn't that great?!
Let's play Mario Kart or something...
Women's clothing is made with such shitty quality.
http://www.cbsnews.com/8301-503544_162-57380147-503544/adelson-plans-new-$10m-donation-to-gingrich-super-pac-sources/
... that much money down the toilet will surely lead to a clog.
my fat fuckin' thighs wear out the thighs of my jeans within six months. it's awful.
His friend is sitting next to him rolling a spliff and they're listening to early 90s rave music, maybe a Prodigy cassette
For some reason when I imagine soccer games it's always Britain and there's an Amiga 500 and track suits and it's 1992
That is hilarious.
Also, props to fish & game for letting it go rather than shooting it.
the "no true scotch man" fallacy.
Cut the legs off. Make nifty jean shorts.
... oh, wait. Canada.
i<3u
the "no true scotch man" fallacy.
a whole lot of college kids love fifa. in my dorm it got even more play than madden or halo or gears of war.
http://www.youtube.com/watch?v=oMLCrzy9TEs
the "no true scotch man" fallacy.
now a new collections agency is contacting me. they're claiming to be collecting on the debt blah blah. i tell them it's already paid and when they ask for proof of payment, i tell them i want them to mail me proof of their ownership of the account before i send it over.
assuming they send me that and it's legit, is that the proper course of action? faxing them the check image from when i paid it years ago?
i'm kinda hesitant to relay financial data to this shady collections agency... but i also don't want a mark on my credit.
the "no true scotch man" fallacy.
If this doesn't work then chicken is dead to me.
Eh, it's more about crappy material. The male version of those jeans wouldn't wear out any where near so quickly.
Man, that dog has earned a steak.
Fuckin' slag won't get me pint. And this side is shit! *throws controller*
Cajun and olive oil are good, but if you were to add onion, garlic and soy sauce, then you would have something amazing on your hands. Also, cooking it covered shouldn't be nesessary.
Pretty much exactly like this, except with a breakdown in the middle of the song where it cuts to "Charly" for an interlude and then goes back.
Also the last time I played a sccer game was on the Amiga in the 90s so this probably has a lot to do with it.
Apparently if I keep it covered it will come out more moist, which is a problem I am having. Garlic is something I am considering but right now I want to keep it simple.
You dry out the chicken if you don't use a lid.
fucking manucians
Also I want to know how to maximize player growth over 3-5 seasons.
Also I want to know how to make a set of media statements and manager decisions that will get me consistent Manager of the Month awards in career mode.
Also I want to know how to stop being terrible at free kicks.
Also, cooking stuff in butter = awesome.
I cook chicken all the time without a lid. It never comes out dry as long as I defrost it all the way to room temperature, sear it properly, and take it off right when it's done. You get a better texture than the mushy lid-on cooking too.
Yeah, six months is silly, I put my jeans through hell and my thighs are plenty fat. They usually last for years, and even then they only usually go bad because I wear them to long so they drag ever so slightly, then the bottoms get worn and frayed, then a tear starts, and soon they're destined for either the trash or to become hideous shorts.
twitch.tv/tehsloth
I almost always bake my chicken and it comes out great, but I have a fairly convenient little toaster oven I can throw a couple breasts into for 20-25 minutes.
twitch.tv/tehsloth
I remember listening to a story a few years back about how guys get all kinds of stuff like stain resistance, wrinkle resistance, etc because it's pretty much the only way to get us to buy new pants.