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Today’s Foodie Friday post is about one of the big cooking myths that I hear repeated by cooks all the time. In fact, you might even catch the odd TV chef repeating it. That myth is the one about why you brown off a piece of meat – roasts in particular – before you lower the heat (or move it to a cooler part of the grill). I’ll bet you’re mentally answering that question now and it may be with “because that’s how you seal in the juices so the meat doesn’t dry out.” There’s the myth and also today’s business thought. Continue reading
Consult Keith 