Cover to cook and keep all moist; uncover if you want some 'crust' on top.
Covered, you need a steam to form for the rice to cook.
The turkey should be cooked covered for the first part of the cooking time to keep it moist, then uncovered for the last part to allow the skin to brown.
If the meat loaf is having trouble cooking all the way through, and the dish needs an extended amount of cooking time. It is recommended to cover the meat loaf with foil or something similar to keep the dish from becoming dry.
Cooking it covered will cook it faster as it keeps the heat in the food, and if your cooking meats will help to keep the juices in. Uncovered foods will bake faster on the outside possibly buring before the inside gets fully cooked.
soup and sauses are generally enjoy for fluidity, cooking uncovered allows fluid to evaporate. you would not enjoy a hot bowl of chicken noodle paste would you?
no Birds should be covered at night. During the day they should be uncovered.
It is generally recommended to bake meatloaf uncovered to allow the top to brown and develop a crust.
If you like a moist dressing cover pan with lid or foil, for dryer dressing do not cover.
Flies and bees will both sit on uncovered food. Food should always be covered especially when outside in the elements.
no, even uncovered it would not be hurt, but you should drain it and clean it no, even uncovered it would not be hurt, but you should drain it and clean it
Yes, a stockpot should generally be covered when simmering stocks or soups. Covering the pot helps retain heat and moisture, allowing the ingredients to cook evenly and extract maximum flavor. However, if you want to reduce the liquid or concentrate the flavors, you might choose to leave it uncovered for part of the cooking process.
Rhubarb relish should always be cooked uncovered, as it releases a lot of water.Just monitor the cooking and stir regularly so the bottom does not burn and it does not get too dry.You want some of that water to evaporate so the relish can have some texture and you can for instance spread it, or filter it even more if you plan to make a tart.In that case, prebake the dough with a crème pâtissièrecustard (vanilla pastry cream) bottom, to avoid double cooking the rhubarb.