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Soak them in water and baking soda for an hour. Clean them in cold water then dry them. If you don't have baking soda then soak them for 4 hours in milk.


Tough cuts become tender because collagen breaks down over time in the presence of heat and moisture, which usually takes several hours. When cooking that long the meat heats up to be the same as the oven temperature, so in this case internal meat temperature = oven temperature.


You're almost there! Yes, start with a good hot pan and get a good sear. You might even want to get the sides, render some of that fat. Incidentally, the biggest mistake most people make when searing chops is to move them too soon. Give them at least 3 minutes before you sneak in to check the color. Get them good and brown. For chops an inch or less thick, ...


BobMcgee's answer (the accepted one) is great (as far as it goes), as well as all of the comments. Absolutely salt the water, use stock or add flavorings if you like. You can blanch the beans way in advance of the meal, even the day before. Remove the beans from the ice water, shake to remove excess water, roll them in a paper towel and put them in your ...


Bacon definitely should be fried until crisp, including the fat. It takes time and patience, but it's worth the wait. BTW, I have given up ordering bacon with anything in restaurant because you don't get nice, crisp bacon--you get a flabby slab of fat with some chewy, undercooked meat running through it.

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