Re: Cooking - The beginners guide ..
oh my god what an awesome awesome thread!!! I wish this existed when 2 months ago when I started cooking but there's still stuff in here that I didn't know. Would someone explain the approximate timings you should allow meats to become tender? If you want the chicken to be really soft and juicy do you just cook it for as long as possible without the botis falling apart? I usually allow at least an hour of just mutton or beef boiling in the water on low heat before I add the tomatoes or yogurt to start bhoonifying, but I'm not sure if thats too much or too little. One time I wanted really soft easy to chew gosht so I let it cook for 2 hrs and it was def too much cuz all the botis fell apart and got mixed into the vegetables I added at the end. Any guidelines on how to time these things???