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When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. Discard the marinade from the meat.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
Plastic-and-Foil-Wrap Method is handy for semisolid foods such as casseroles. Before filling…
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Season and coat the meat with flour as the recipe directs. In a Dutch oven, brown the meat in…
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