Hot answers tagged roast
I have only a partial answer that you may find interesting anyway. In case of your beef recipes you might be able to use the chemical composition of the muscle fibers and they way they react to heating and cooling to your advantage. When you heat beef, the muscle fibers contract, pushing out some of the moisture. A phenomenon every cook will have ...
Throw out. Raw meat should not be kept at room temperature for more than 2 hours.
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