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Resting Meat

TheFoodGeek, contributor | January 14th, 20103 comments

Another bit of popular cooking wisdom is that you need to rest your meat before cutting, so it will "re-absorb its juices." What does that really mean?

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Degrees of Boiling

TheFoodGeek, contributor | June 18th, 2009

Sometimes recipe authors like to add a little pizzazz to their descriptions, and sometimes what's written means something important. This week, we explore the possibilities of different kinds of boiling, bringing back a metaphor from articles past.

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