Hmm. Having never actually severely overcooked a custard, what happens if you do?

I think that's the answer to cooking.stackexchange.com/questions/44610/…

it goes dry and rubbery

But what do I know? I've never treated food so badly.

Does it exude liquid?

Doesn't this sort of thing usually set while cooling, like cookies sometimes do?

it's been ages since I made lemon bars so I don't recall offhand

It should jiggle while warm, then set.

like cheesecake

it is tricky because custard pretty much always jiggles

I was wondering if that might not be the key, that the pan jiggled while warm so the OP kept cooking until it went brown

it's a crap way to tell if something's done

it's like asking someone to tell if chicken is ready by waving your hand over it

yeah

the recipe the OP linked to uses a thumbprint test instead

I think that's t.

He waited for it to set in the oven.

well, yeah

that's not a good thing :)

Yep. I'm guessing he was looking for cues that were never going to come.

alright, I made a reasonable attempt at an answer

I think he has multiple issues

must look :) brb

Heehee

Browning is not usually desired for this type of dish

Clue 1

Is it just me, or is it terrible for a tiny site in beta to have more unanswered questions (gross number, not percentage) than an established site like cooking?

oh, terrible

tantamount to a war crime I should think

:) I love the idea of the SQA site, but every time I go there I feel like it's full of crappy questions receiving even worse answers. I write as many good answers as I can stand then flee to better-established sites

Cooking will always be unique.

I dunno, I feel like "My selenium won't work, halp!" is roughly equivalent to "This food is rotten, can I still eat it?"

I also feel that it's my purpose in life that no grain of rice should be microwaved.

ever

ever ever

Even to reheat leftovers? >.>

that's different.

:)

There's literally no point to microwaving rice now that those instant packets exist. It surely can't take significantly less time to microwave rice than to boil water with a packet in it

I'll take that on another day, but you are undoubtedly correct.

It's also easy to just fucking make rice.

I don't always have the energy to wash and prep rice for my rice cooker, so I rely on those instant packets over not eating grains >.>

But then, I barely managed to get laundry done, my stamina on some days is way lower than average

Boil water, dump in rice, stir....turn to low....come back in 30 minutes... How is this hard?

boil in the bag rice is an abomination

I make Japanese rice, you're supposed to wash and drain the rice before cooking

I do that with all my rice - wash, soak, boil, steam

So wash, then see above

That's what I'm saying, the effort it takes to wash the rice, dump it in my rice cooker, and turn the thing on some days feels like way too much work

It takes more effort to order pizza.

Excuse me

I meant less.

haha yeah, but a lot more money

Yes. Rice is cheap! I love rice.

I bought 15lbs of rice for $18 at the asian grocery down the street from my work. The supermarket down the street from my house only has Japanica rice in their fancy section for something like $5/lb! I was all, are you kidding me?!

I actually like plain, ordinary, long grain white.

When I don't do Japanica I usually do brown. My roommate occasionally does wild

Wild/brown is cool. I like those too. Just as easy, takes longer.

Helllo!