https://getpocket.com/explore/item/9-nerdy-but-brilliant-cooking-tips-straight-from-food-scientists?utm_source=pocket-newtab 4. If a recipe calls for scalding milk, it’s for a good reason. You might think that scalding milk is an unnecessary step for most recipes, but over on Fine Cooking food scientist and cookbook author Nicole Rees helps explain why that isn’t the case. Scalding breaks down whey proteins found in milk — which would otherwise weaken gluten in a dough and prevent it from rising properly — so, depending on the recipe, it’s actually pretty important. The next time your recipe calls for scalded milk, take the time to do it so you end up with the best quality dough.
For Perfect Instant Pot Lasagna, Add the Water in Stages For the absolute best results, add water at two different stages. You’ll add the first part when you add the marinara, which will prevent the meat sauce from burning on the bottom of the pot. You’ll add the remaining water just before lidding the pot, which ensures the noodles are covered with enough liquid to cook through. https://getpocket.com/explore/item/easy-cheesy-instant-pot-lasagna?utm_source=pocket-newtab Instant Pot Lasagna Yield: Serves 6 to 8 Prep Time: 10 minutes Cook Time: 45 minutes Ingredients 1 small yellow onion 3 cloves garlic 10 ounces dried lasagna noodles (about 11) 2 tablespoons olive oil 1 1/2 pounds lean ground beef 2 tablespoons tomato paste 1 tablespoon dried Italian seasoning 1/2 to 1 teaspo...
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