Friday, October 17, 2008

Tip of the Day!

Here is a little tip for those of you who love to roast turkeys, chickens, or any kind of roast: When the meat comes out of the oven, let it sit for 20-30 minutes to let the roast 'rest'. This will allow the meat to absorb all of those wonderful juices inside it and keep those precious juices from running all over the cutting board, making a nasty mess, and making your meat dry. Steaks and chops would be the obvious exception, as they would be cold after 20 minutes, but try letting them rest for even 10 minutes and you'll be amazed at how juicy they can be.

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