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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.
As a child, I asked my mom what the thick stuff in the vinegar jar was. She called it "mother."…
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I love to make cheesecakes, and they turn out great! I'm just not sure how to serve them. When I…
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