Isn't that only if you're trying to achieve crust, like in a paella?

On 1/8/09, Dwight A Corrin <dcorrin@...> wrote:
>
> I seem to recall that the crust on the bottom has a name which doesn't
> come to me now, and is regarded as the best part.
>
l<Good_Eats-traditional@yahoogroups.com?subject=Change+Delivery+Format:+Traditio\
nal>
> .
>
>
>


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