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Cooking and Food Prep Tips

  • Moist heat means gently simmering, not boiling, which keeps the meat from shrinkage and keeps it moist and juicy. We've all had dry pot roast. This was most likely due to boiling rather than simmering.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Moist heat and long, slow simmering in a tightly covered pan results in fork tender meat.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Make sure meat for stew or chilis is cut to uniform size so the pieces cook at the same rate.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Grill beef over medium, ash covered coals. To check for temperature, cautiously hold the palm of your hand over the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. It should take about 4 seconds for medium heat coals.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Dry cooking methods like broiling, roasting, pan frying, sauteeing, grilling work best for more tender cuts of meat.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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