Food scientist Shirley Corriher presents common ways cooks ruin meat. She explains what happens and what not to do.
I prefer 85% lean ground chuck for its nice balance of-fat and flavor; if the ground chuck at your grocery store is only labeled 80% lean, choose that over ground…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double Check
Are you sure you want to delete your notes for this recipe?
