Cooking Tip

Cooking Meats

• Allow meat to stand at room temperature one hour before cooking (but no more than one hour!) It will cook more quickly, brown more evenly, and stick less when pan-fried. (Note: Do not do this with highly perishable meats like ground beef and organ meats.)
• For even, deep browning of pan-fried meat and poultry, blot the surface of the item with paper towels to remove excess moisture before cooking.

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