Serious Eats on MSN
Why So Many Meat Cooking “Rules” Are Wrong—and What Actually Makes Steaks Juicy and Chicken Crisp
So why sear? Flavor. Browning (thanks to the Maillard reaction) creates a deeply savory crust and makes meat taste better—not ...
Preheat the oven to 375°F. Place onions, carrots, and celery in a baking dish. Set the pork roll on top. Drizzle with oil, ...
Q: When cooking meat on the stovetop or grill, do I need to switch out my cooking utensil when the chicken is cooked before continuing the rest of the recipe? I have several recipes, such as ...
We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes ...
Southern Living on MSN
Should You Rinse Marinade Off Meat Before Cooking?
“I never rinse marinade off meat before cooking because it defeats the purpose,” he says. When you rinse, you’re literally ...
Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid, ...
Grilling a steak to the perfect medium-rare. Roasting a whole chicken without drying it out. Smoking a brisket low and slow until it’s melt-in-your-mouth tender. Whether you’re a home cook or backyard ...
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