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You can apply these techniques to anything that benefits from caramelization. Now that you know those secrets, I’m going to leave you with two tips and one recipe.
August 22, 2008There is a cut of beef that’s every bit as tender and flavorful as those expensive cuts but often half the price. I’m referring to the flatiron steak.
July 29, 2008I used to think I didn’t like pork chops. It turns out I didn’t like pork cooked until it was as dry and tough as shoe leather like my mom used to make them.
