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Letting meat stand for 10 minutes before carving makes it juicier. As meat cooks, juices are concentrated in the center. When large cuts of meat or roasts are pulled from the oven, the internal temperature continues to rise. If you cut it right away, juices spill onto the cutting board. But as meat cools, the proteins get firmer and retain more juices.
I've asked several women this question and no one seems to know the answer. When a recipe calls…
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I enjoy preparing split pea soup, but I've noticed that when the water comes to a boil, a foam…
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