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Cooking and recipes tips

No matter what you read in recipes or hear pronounced by people who should know, keep these simple truths in mind:

-) Searing meat does not seal in its juices, and moist cooking methods do not make meats moist. Juiciness depends almost entirely on how hot you cook the center of the meat. If it gets much hotter than 150°F/65°C, it will be dry.

-) Meat overcooks quickly. Low heat slows cooking and gives you the greatest control over doneness.

-) Most recipes can’t predict correct cooking times. There’s no substitute for checking meat doneness yourself, early and often.
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