Food and Cooking

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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

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submitted 2 years ago by Earthwormjim91 to c/[email protected]

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[–] [email protected] 1 points 2 years ago

ngl we do the same thing at work, only we also parcook the rice and cool it down to make it cook faster during service.

You can also just put the complete amount of stock you need straight away, but that takes a lot of risottos to get used to the right amount.