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timoard (41)in LeoFinance • 11 hours ago
RE: LeoThread 2025-04-04 09:39
Credit goes to Jeffrey Zurofsky, who learned this tip from chef Dan Kluger on his first day at Union Square Cafe.
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timoard (41)in LeoFinance • 11 hours ago
RE: LeoThread 2025-04-04 09:39
Try this quick hack for a makeshift spatula with a flavor boost: secure a garlic clove to the end of a fork. It works great for stirring anything on the sauté pan—spinach, for example.
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timoard (41)in LeoFinance • 2 days ago
RE: LeoThread 2025-04-02 16:47
If the meat is cut immediately, those valuable juices are likely to spill out, reducing the overall flavor and tenderness.
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timoard (41)in LeoFinance • 2 days ago
RE: LeoThread 2025-04-02 16:47
inward. Second, allowing the meat to rest gives the juices a chance to redistribute. As the fibers at the edges cool and relax, they reabsorb the central juices.
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timoard (41)in LeoFinance • 2 days ago
RE: LeoThread 2025-04-02 16:47
For example, if a rib eye is cooked at 350°F (180°C) and pulled out when the thermometer reads 125°F (52°C), it will gradually reach about 135°F (57°C) after resting for 10…
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timoard (41)in LeoFinance • 2 days ago
RE: LeoThread 2025-04-02 16:47
Cooking meats at 300°F (150°C) or higher—or large cuts like roasts—requires a resting period for two main reasons: First, the residual heat will continue cooking the meat even…
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timoard (41)in LeoFinance • 5 days ago
RE: LeoThread 2025-03-29 04:21
Reducing engagement in unfulfilling tasks to concentrate on what truly matters isn't a sign of laziness. This idea can be difficult for many since societal norms often commend…
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