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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.
Is pure vanilla extract equal to double-strength imitation vanilla? Are they interchangeable?…
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Each time I make a dessert with a graham cracker crust using a springform pan, the butter leaks…
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