Leave lid what the entire time? On? Off? Untouched? Steamed-up? Half-on? Cracked? Ajar? Weighed-down?
I'm assuming "on", since I have cooked food before, but then how is there 12-15 min of cooking, 25% variation, if you're emphasizing "the entire time"? If you can't look at it or touch it until after it's done, and you can't tell when it's done by the time because the time varies, then when is done?
I meant my comment as an introduction to the idea. But yes, leave it on. You can peak and test quick, but when I was starting out cooking rice I wasn't careful about the lid and ruined plenty of rice by letting too much steam out.
Yes, time varies, just wanted to layout how simple it can be to learn a useful skill in a short amount of time.
Leave lid what the entire time? On? Off? Untouched? Steamed-up? Half-on? Cracked? Ajar? Weighed-down?
I'm assuming "on", since I have cooked food before, but then how is there 12-15 min of cooking, 25% variation, if you're emphasizing "the entire time"? If you can't look at it or touch it until after it's done, and you can't tell when it's done by the time because the time varies, then when is done?