Easy-to-Miss Reasons Why Your Dinner Doesn't Turn Out
Never again will you put in all that work just to sit down to a so-so meal.
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Rice That Somehow Manages to Be Gloopy and Crunchy
You followed the directions on the bag, but your basmati is still a pot full of mush, with each grain mysteriously (and annoyingly) undercooked in the center. Marie Simmons, who has written two books on rice
, says that before she learned this method, even though she was a good cook, her rice was a sticky, half-cooked mess. The trick, she discovered, is to use a wide, shallow skillet instead of a deep saucepan. This way, the rice is spread out in an even layer and there's a broader surface for evaporation, so the grains cook evenly. (In a small saucepan, the rice overcooks on the bottom of the pan, but is perfectly cooked on the surface.) One more piece of advice: While the rice simmers, resist the urge to stir. This will only make those perfectly cooked grains stick together.