Well what was her name?
maybe its been cooking to long
low temperature = less shrinkage cooking sous vide allows for the least amount of shrinkage by cooking at your final temperature i.e. if you want your roast to be medium rare you can cook it at 125 degrees
Leafy vegetables are primarily composed of water. During cooking, water is released from the vegetables either in the form of steam or liquid in the cooking pan (that's what makes the "sizzle" sound when you cook). When water is removed from the plants, there is simply not much left, so they appear to "shrink". To help the release of water, you can add salt, which helps to draw out the moisture.
People don't shrink, idiot.
Antarctica is a continent, and as such, does not shrink.
The heat of cooking removes water from the meat, causing it to contract and shrink.
Depending on the temperature of the water and if you dried them or not will determine how much they will shrink.
yes...but barley it depends on what you shrink and for how long and also how much % of it is cotton....but it should shrink
No, lard is not a swear word. It is a term used to refer to rendered pig fat that is commonly used in cooking and baking.
By cooking apples inside a whole roasted pig.
Pima cotton will shrink as much as other cottons. Many cotton tops are prewashed for softeness, which should pre shrink them. If not preshrunk and 95-100% cotton, typically pants can shrink up to an inch in length.
adults usually shrink like half an inch per decade