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102 - A Fine Romance |
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Easy Braising |
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Here's an option to pan searing meat or poultry before roasting.
Simply pre-heat your oven to 425 degrees. Once you place your roast
or hens uncovered into the oven, reduce the heat to 325 degrees.
What this does is seal the skin of the meat, keeping the juices
inside. This works for everything from poultry to a roast beef to
even lamb roast. If you are using a basting liquid, it's a good
idea to baste the meat or poultry every 15 minutes or so.
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