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How long / to what temperature should I let meat rest?

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How long / to what temperature should I let meat rest?

Drying fatty meat in food dehydrator - is it okay for short time consumption?

Does adding turmeric to meat marinade negate the bacterial buildup at room temperature?

Safe to freeze boiled/ blanched pork bones/ meat for future use to cook soup?

I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

Ground beef meat colors seem different these days

A substitution for pork in Swedish meatballs

Does freezing meat lead to differences detectable by blind testing?

What are the minimum spices I can use to remove meaty smell?

Soaking liver in milk: in or out of the fridge?

Ways to bar-b-que and smoke Kangaroo

Pasticcio vs Lasagna

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How do you properly cook a steak?

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