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Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?

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Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?

For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Green lump in the middle of lamb meat

How can I turn the leftovers of my Sunday chicken roast into potted meat?

What is the science of drying/dehydrating meat? Biltong, jerky, etc

Why does my meat never thaw in the fridge?

why do we use ginger and garlic in meat curry?

Are pig testicles edible?

How Can Cooked Meat Still Have Protein Value?

Testicles as food?

When does the rule "only flip meat once" not apply?

Does the chinese method of throwing minced meat really make a difference?

Can fish be inflated with saltwater like meat?

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