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hey all hope you are all well... well i am finding myself paranoid over the art of "simmering" . . . i am making homemade refried beans and am at the stage where i am cooking the beans in water for...
I've been trying to cook more lately, and I keep coming across recipes that want me to "keep the meat warm" while I finish the rest. What's the best way to do this without further cooking the meat?
When I cook stock for a looooong time, sometimes I leave it simmering when I go out or go to bed. The flame is on low; an occasional bubble comes to the surface. I can't possibly imagine where this...
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