InfoTiming
about 20 minutes
New Orleans–Style Red Beans and Rice · Step 3
Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
Red Beans Pot Drying Out
InfoVisual
It should emulsify with the egg yolk and wine reduction
Foolproof Béarnaise Sauce · Step 3
It should emulsify with the egg yolk and wine reduction
InfoTiming
about 2 minutes
3-Ingredient Stovetop Mac and Cheese Recipe · Step 2
Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer.
InfoTiming
25 to 30 minutes
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe · Step 2
Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes.
InfoTiming
8 to 10 minutes
Moo Ping (Thai-Style Grilled Pork Skewers) Recipe · Step 6
Cook, turning skewers and brushing pork with coconut cream frequently, until meat is lightly charred, and a piece of pork looks cooked through when removed and cut in half, 8 to 10 minutes; if flare-ups occur, move skewers around as needed to get them away from the flames.
InfoTexture
until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe · Step 2
until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes
InfoTiming
30 to 45 minutes
Thanksgiving Stuffed Roast Pumpkins · Step 10
Roast pumpkins on baking sheet, without tops, until top layer of cheese is melted and lightly browned, and pumpkins are tender and easily pierced by a paring knife, 30 to 45 minutes.
InfoTiming
25 to 30 minutes
Homemade Focaccia · Step 7
Transfer skillet to oven, positioning it on top of baking stone, and bake, rotating pan halfway through baking, until top is golden brown and bottom is golden brown and crisp when you lift it with a thin spatula, 25 to 30 minutes.
InfoTemperature
150°F; 165°F
The Best Buttermilk-Brined Southern Fried Chicken · Step 6
Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate.
InfoTiming
1 minute
Pommes de Terre Fondantes (Fondant Potatoes) · Step 6
Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute.
Batter Too Thick
InfoTexture
until top is golden brown and bottom is golden brown and crisp when you lift it with a thin spatula, 25 to 30 minutes
Homemade Focaccia · Step 7
until top is golden brown and bottom is golden brown and crisp when you lift it with a thin spatula, 25 to 30 minutes
InfoTiming
5 to 10 minutes
The Best Buttermilk-Brined Southern Fried Chicken · Step 6
Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate.
InfoTiming
30 minutes
Traditional French Cassoulet · Step 7
Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes.
InfoTiming
at least 20 minutes
Gata (Armenian Coffee Cake) · Step 7
Transfer baking sheet to wire rack and let gata cool for at least 20 minutes.
InfoVisual
until crust is deep brown and thick, an additional 1 hour 30 minutes
Traditional French Cassoulet · Step 7
until crust is deep brown and thick, an additional 1 hour 30 minutes
