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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.
When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of…
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I freeze a lot of blueberries, but it seems that most recipes call for fresh. What can I do with…
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