I'm making chicken & dumplings tomorrow. My grandma always taught me to boil the chicken, then cut it up, then add it back to the broth and go on with adding the dumplings. But I was thinking, wouldn't it cook a lot faster if you cut it before boiling it? Is there a reason to cut it afterwards instead of before? Is one method better than the other?
[link] [comments]
from AskCulinary https://ift.tt/xDjYhGX
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment