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You may consider blanching the liver if it still has the tough outer membrane intact. Ice water on the side, boil water to cover the liver, dip for a moment or two, then plunge into ice bath to stop cooking. Loosen and peel membrane, slice, soak in milk for as long as you can, a few minutes to a few hours. Dry the slices and let them rest while you grill ...


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If you're concerned about safety, then 135 degrees is definitely not "safe". The FDA recommends pork be cooked to 145 degrees farenheit, and due to the law of thermodynamics your pork will never reach that temperature. You'd need to make sure that your broiling would finish cooking your pork to a safe temperature. Of course, the FDA guidelines always err on ...


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One of the best things to ever happen was when the USDA finally lowered its recommended internal temp for pork chops and roasts to to a minimum of 145F. YAY! That's medium rare! So it's really unnecessary to do a low, slow and moist method for a lean cut like the sirloin. Save your crock-pot for cuts like the shoulder, which will benefit much more from long, ...


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I cooked a 3.5 seasoned pork sirloin for a little over an hour in a 425 degree oven. Covered it with foil the first 15 minutes, then uncovered for the rest. It got rave reviews, yet so easy. Pared it with corn, baked potato and homemade garlic bread. Super easy and super good.


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Canned lychee works really well, it is sweet, slightly floral and has a distinct texture that stays relatively firm during cooking. There is a KAPOW (technical term for zowee) factor to the pineapple that really can't be duplicated. Canned mandarin slice work well too, but they don't stand up to heat very well, need to be added at the very end. The ...



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