Casseroles - to cover or not

Why do some recipes call for casseroles to be covered while cooking and other recipes do not? Just curious, do you think there is a scientific reason perhaps because of ingredients, or is it more likely the cook's prerogative? Thanks!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.