Using what I learnt
So at the cookery evening we were shown how to use a cartouche when cooking rice. Made out of grease-proof paper, it keeps the steam in better than a pan lid and also stops condensation dripping back into the pan which can affect how the rice cooks.
So I though I’d give it a go and the rice was cooked just right :D
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- Apple iPhone XS
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- 4mm
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