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Other alternatives include allowing extended cooking time, administering increased amounts of juices, coating the meat with moisture rich fruits or fat-rich cuts, such as bacon, or actual fat, place moisture rich fruits and vegetables around the cooking meats, and if possible, using a
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If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces.
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This is a type of cooking usually recommended for dishes that generally taste mild, but are served with sauces that provide complementing or overpowering flavor to them, for example
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A baster. The flexible rubber end of the baster (beige in the image) can have a different color.
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article about preparation methods for food and drink is a
268:"The science behind cooking a delicious Thanksgiving meal"
250:"Tips And Tricks For Cooking The Best Medium-Rare Steak"
123:. Basting is a technique generally known to be used for
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18:Turkey baster
1707:expanding it
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1513:Tomato knife
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1368:Milk watcher
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1351:Herb chopper
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1326:Meat grinder
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1039:Apple corer
999:Dishwashing
979:Kitchenware
928:WikiProject
868:Food safety
756:Slow cooker
741:Microwaving
634:Stir frying
619:Deep frying
413:Charbroiler
1746:Categories
1578:Categories
1448:Pot-holder
1393:Pastry bag
1388:Oven glove
1378:Nutcracker
1358:Microplane
1241:Fish slice
1216:Egg slicer
1139:Chopsticks
1099:Can opener
802:Fermenting
736:Air frying
685:Barbecuing
624:Pan frying
604:Blackening
531:Smothering
475:Parboiling
428:Rotisserie
375:Convection
349:Conduction
327:techniques
254:Mashed.com
203:References
141:rotisserie
54:improve it
1346:Mezzaluna
1311:Mandoline
1251:Food mill
1221:Egg timer
1181:Corkscrew
1059:Blowtorch
1019:Tableware
710:Fricassee
700:Deglazing
592:High heat
585:Fat-based
562:Sous-vide
521:Simmering
485:Reduction
470:Decoction
460:Blanching
453:High heat
406:Radiation
58:verifying
1625:Forestry
1615:Cleaning
1473:Scissors
1428:Pie bird
1159:Colander
1149:Clay pot
920:Cookbook
904:Category
836:See also
812:Pickling
770:Non-heat
690:Braising
660:Sweating
648:Low heat
639:Sautéing
609:Browning
572:Steaming
536:Steeping
516:Poaching
511:Infusion
506:Creaming
501:Coddling
494:Low heat
480:Shocking
433:Toasting
397:Barbecue
272:UAB News
178:See also
145:roasting
137:grilling
117:marinade
1699:cooking
1650:Masonry
1640:Kitchen
1595:Commons
1548:Scraper
1493:Spatula
1154:Cleaver
1134:Chinois
1054:Beanpot
1024:Teaware
994:Cutlery
912:Commons
827:Souring
822:Salting
807:Juicing
782:Brining
599:Basting
541:Stewing
465:Boiling
392:Smoking
366:Searing
325:Cooking
196:Pipette
105:cooking
101:Basting
52:Please
1660:Mining
1630:Garden
1560:Zester
1498:Spider
1418:Peeler
1271:Grater
1256:Funnel
1049:Baster
797:Drying
792:Curing
705:Flambé
614:Frying
382:Baking
131:Method
125:turkey
1697:This
1665:Power
1553:Dough
1538:Whisk
1528:Twine
1518:Tongs
1508:Tamis
1483:Sieve
1478:Scoop
1291:Ladle
817:Purée
777:Aging
121:juice
113:sauce
103:is a
1703:stub
1635:Hand
1413:Peel
1296:Lame
1069:Bowl
109:meat
446:Wet
342:Dry
115:or
56:by
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143:,
139:,
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