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Cooking tips

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    Cooking tips

    Here's an article with cooking tips. I'm not sure I agree with them all, but found them interesting.


    #2
    The old resting the meat argument is back! LOL.

    Stop worrying about resting meat after it is cooked. Serve it hot. We bust this myth with a review of the scientific research, some tests of our own, some basic meat science, explanations of carryover cooking and what makes meat juicy, a look at doneness temperatures, and how carving comes into play.

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Yeah & it drys it out even. Wonder who thunk that one. 🕶

    #3
    More importantly, size does matter

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Maybe more importantly, when does size not matter? Regarding anything?

    • HawkerXP
      HawkerXP commented
      Editing a comment
      How about my bar tab? FireMan ?

    • Troutman
      Troutman commented
      Editing a comment
      As long as FireMan is buying, Blantons for everyone in the house !!! FIRE IN DA HOUSE !!!!

    #4
    Mostly agree I think.

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      I’m sorta with ya, mebbee. 😎

    #5
    Really enjoyed that article, thanks RonB

    Comment


      #6
      "The Pan cooks the food, the Flame does not". That is pretty solid advice to take into consideration, or so I believe. Much like I find myself every cook so far on my grill and soon my smoker; Is this the very best environment I can give my meat so that it takes care of the process on it's own. I have not known about any circumstances that I have been in yet where I have needed a IR thermometer. But, I think I would like to spend some time with some of my various pans now and see how they compare in various settings. I do want a nice digital scale, but, for brining or curing. I could not imagine my cooking level would ever go past a basic set of measuring cups, but, one could be hopeful I guess that they will.
      Last edited by Richard Chrz; May 8, 2019, 12:57 PM.

      Comment


      • RonB
        RonB commented
        Editing a comment
        If you get into serious baking, a scale is very handy, and much more accurate.

      #7
      I really need to start making stocks in my pressure cooker. Thanks for the article.

      Comment

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