September 1, 2010

Tip of the day

Use carry-over heat when cooking. 

  • Near the end of baking, turn the oven off and let the heat left in the oven cook the food.
  • Cast iron cookware holds its heat for a long time after it is removed from the cooking surface.  Factor this in and turn off the eye a few minutes before the food is actually cooked through.
  • Electric stovetops hold heat longer than gas. 
  • Meat will continue to cook for a few minutes after it is taken off of the grill.  Take meat or chicken off when they are still a few degrees under what should be “done” or else they might become dry or tough.

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