The result if a stock isn't cooked long enough is the flavor and texture won't be right. The main reason for a stock to go wrong is because it wasn't cooked long enough for to extract the Gelatin.
The result if a stock isn't cooked long enough is the flavor and texture won't be right. The main reason for a stock to go wrong is because it wasn't cooked long enough for to extract the Gelatin.
The result if a stock isn't cooked long enough is the flavor and texture won't be right. The main reason for a stock to go wrong is because it wasn't cooked long enough for to extract the Gelatin.
The result if a stock isn't cooked long enough is the flavor and texture won't be right. The main reason for a stock to go wrong is because it wasn't cooked long enough for to extract the Gelatin.
Long enough to cook it to your liking.
no you don't have to just cook the beans long enough for the meat to cook.
its 20 minutes for the perfect fish stock if u over cook it, it will spoil the flavor.
You have to cook it long enough or use Sure-Jell.
Long enough to when you throw it towards the kitchen cabinet it sticks! Hope this helps!
If it's fully cooked you can either cook it long enough to heat it up, or just eat it cold.
Under cooking is when you don't cook something long enough. Ex: When you cook pork and the middle is still pink.
If you cook it for long enough, at a hot enough heat, then yes. But you can only "cook" once, then "reheat" once (a reheat is not a full cooking time, just long enough to get it really hot). Do NOT reheat the same meat twice, since it can lead to food poisoning.
The supermarket would probably close until they have enough stock to sell for a long time.
Long enough for a meat thermometer to indicate that it has reached 160 degrees Fahrenheit.