❌ 1. Dairy (Milk, Cream, Cheese, Sour Cream)
Why: Dairy tends to curdle, separate, or turn grainy under long, slow heat especially if boiled.
👉 Exception: Evaporated or condensed milk holds up better.
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✅ Better Option:
Add dairy in the last 30 minutes of cooking or stir in after turning off the heat.
🧀 Example: Stir cream into soups, cheese into sauces, or sour cream into chili at serving time.
❌ 2. Pasta (Spaghetti, Macaroni, Rice)
Why: Pasta and rice absorb liquid over time and turn into a gluey, mushy mess by hour 6.
Even “quick-cook” grains don’t fare well.
✅ Better Option:
Cook pasta or rice separately and add to bowls before serving
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
