Quantifying Cooking Times
You know what's even more undercooked than the rice? The math behind cooking it. We'll get to the bottom of this.
- What's the optimal undercook time for fluffy but still slightly crunchy rice?
- How many minutes should you undercook for that perfectly toasted-but-still-undercooked crust?
- Can we create a graph to show the correlation between undercook time and rice stickiness?