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Cooking and Food Prep Tips

  • Use moist heat methods such as braising, simmering, stewing or poaching to cook less tender cuts of beef.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Salt beef after cooking or browning (unless it's added to the dredging flour) as salt draws moisture out of beef.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • For brown bag lunches, use frozen bread. By the time you're ready to eat it, the bread is moist and delicious.
    By FabulousFoods.com
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  • Here's a tip for cooking hamburgers more evenly and avoiding the sydrome of well done edges and rare centers. Make a tiny hole, about the what your index finger could fit through, in the middle of her burgers. During grilling, the hole in the middle will disappear but the center will be cooked the same as the edges.
    By FabulousFoods.com
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  • Age your beef by placing in non-reactive container. Leave uncovered in ref. for 6-8 days. After aging bring to room temp and season. Rub oil over all surface. This will seal the meat. Bake at 225-250 until done. This will tenderize the toughest meat.
    By FabulousFoods.com
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