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Reply to "Broad cooking times"
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[quote=Anonymous]We can use weight, just buy a food scale. You can find recipes online. Things like rice you develop a feel for how it feels while stirring it with a fork. So my advice is fluff the rice with a fork a little and then taste it. You'll start developing a feel for it. For baked goods it just depends. Skewers can work for some cakes, cookies you generally just look at them. Some breads you tap and listen for them to be hollow. Small variations in your oven can make a big difference (I personally rotate stuff in my oven). Cakes you can actually hear when they're done (cakes that are still cooking make a kind of bubbly sound). [/quote]
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