I love making CHICKEN BURRITOS but the bottom gets a bit hard and crispy no matter how creamy it is. I tried lowering the temp and cooking a bit longer, I tried cooking it covered. Nope. Still crunchy and hard to cut. *sigh* My husband asked a former student (who is now studying culinary arts) if he had any ideas. When he told me to line the pan with aluminum foil I scoffed at the notion that a fresh out of high school kid had the answer. You know what? It works! Problem solved! Give it a whirl! ; )
2 comments:
Cool! Another cool foil tip is when you bring celery home, take it out of the plastic bag and wrap it in foil instead. It will keep for weeks! I tried it and it works. So now we get the huge packages of celery at Costco and wrap each one in foil. They last for a really long time this way. ~Kelly in MN
got to love those simple ideas! =0 THanks for sharing.
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