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Dumplings are done when plumped up and firm.
Biscuits are done when they are browned and sizzly.
Syrups for brittles and caramels are done when they've turned distinctly brown.
The ribs are done when meat has shrunk back about an inch from ends of bones.
The custards are done when they are set with just a gentle wobble in the centre.
The peppers are done when their skins are brown and puffed.
"They are like broccoli -- they are done when they are just tender," he said.
Custards are done when set and no longer watery but still quite jiggly.
You'll know the cookies are done when the tops have the caramel folds of a Shar Pei.
The cakes are done when they're golden-brown and coming away from the edge of the tins.
The skewers are done when the monkfish is cooked through and tender, the bacon browned, the tomatoes soft.
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CEO of Professional Science Editing for Scientists @ prosciediting.com