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2. This Is the Secret to Cooking the Fluffiest Rice on the Stove

   www.aol.com/secret-cooking-fluffiest-rice-stove...

   The instructions on most rice packaging suggest a 2:1 ratio of liquid to rice, but achieving fluffy rice with separated grains often requires a bit less water. A ratio of 1 ¾ cups of water to 1 ...

3. I Asked 9 Chefs the Best Way to Eat Leftover Turkey, And ...

   www.aol.com/asked-9-chefs-best-way-141500127.html

   Top the baking dish with foil and bake at 325° F for about 30 minutes, or until the meat reaches an internal temperature of 165° F. Alternatively, you can create a foil packet stuffed with ...

4. How to Reheat Rice for the Best-Ever Leftovers - AOL

   www.aol.com/heres-secret-reheating-rice-stays...

   Just put your rice in a microwave-safe bowl along with a splash of water. Cover tightly with plastic wrap or wet paper towel on top, then microwave in 20-second increments, stirring and re ...

5. Low-temperature cooking - Wikipedia

   en.wikipedia.org/wiki/Low-temperature_cooking

   Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

6. Rice-cooking utensils - Wikipedia

   en.wikipedia.org/wiki/Rice-cooking_utensils

   Microwave pot for cooking rice. A microwave rice cooker is a container designed specifically for cooking rice. Some container consists of three parts: an outer bowl, a fitted lid with steam vents, and an inner bowl with a finely perforated base. Some others have only one container and the double-layered lid fitted with a steam vent.

7. Simmering - Wikipedia

   en.wikipedia.org/wiki/Simmering

   Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...

8. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

9. ‘Fried rice syndrome’: Dietitians warn against eating food ...

   www.aol.com/fried-rice-syndrome-dietitians-warn...

   Fried rice syndrome is a type of food poisoning which occurs when certain dry foods, such as pasta and rice, contain a bacterium called Bacillus cereus that produces a toxin when heated and left ...