Mushy-firm pasta in soup ..... help?
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Adding pasta to soup
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How much water does pasta absorb when it is cooked?
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How to quickly and safely defrost chicken?
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Chicken Stock gelatinous
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Hot peppers in soup don't stay spicy
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How to give a medicine with really bad taste
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How to stop a sponge cake (chiffon cake) from deflating/sinking?
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How to work with Dried Mushrooms?
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Baked beans still firm after soaking and hours of cooking
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How can you make a sauce less spicy/hot?
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Cooking pasta: why does adding a lid lead to overflow?
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How to make a cylinder / pipe with slanted ends (like pasta penne)?
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How do I pluralize Italian foods, like pasta noodles (spaghetti, macaroni)?
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Does a microwave take longer to heat two bowls of soup?
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How can I filter out unwanted particles in my chicken broth?
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Tips on how to freeze a no-bake cheesecake
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Undercooked beans in chili?