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Mastery in cooking meat: Your dinner fast, easy and inexpensive 2
Shaun Brady
(Author)
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Createspace Independent Publishing Platform
· Paperback
Mastery in cooking meat: Your dinner fast, easy and inexpensive 2 - Brady, Shaun
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Origin: U.S.A.
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Synopsis "Mastery in cooking meat: Your dinner fast, easy and inexpensive 2"
If to speak about such meat parts such as strip loin, rib eye or tenderloin for their preparation do not need much: enough fresh meat, good oils and grill pan, preferably cast iron. I recommend that you take the butter, melt it and then add herbs and spices (thyme, rosemary, Bay leaf, herbs de Provence) and wait a couple of hours. Immediately after roasting, you need to brush the meat with this spicy oil, and then sprinkled sea salt and give it a "rest". There is also a great way of cooking large pieces of meat: use it if is prepared, for example, pork loin or leg of lamb. Boil one liter of water add six grams of sea salt (it is important that salt was sea), then add in hot water your favorite herbs and spices, and cool it. In cold water, submerge the meat and let stand for several hours, better - overnight. Get the meat and do with it anything you want: bake or carcass. The main plus is that the meat will not only juicy but very tasty!
