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Tip of the Day: Maximize the juices in your roast beef


There's nothing like an incredibly juicy tender roast beef. Unfortunately, many times the roast beef is tough and dry. Luckily there are techniques to maximize the juices.Roast beef with rice


There are two methods for cooking roast beef. The first one involves roasting the meat from start to finish at a consistent medium temperature. This produces a juicy evenly-cooked roast. The second way is to put it in a very hot oven to start, and then, lower the temperature for the remainder of the cooking time. While the second method will brown the roast and its juices, it does not sear the surface and retain its juices. So, I prefer the first cooking technique.

Most people forget the easiest way to create a succulent roast beef. By simply letting the cooked roast beef sit a little while before carving it, you'll allow the juices to retreat back into the meat. This technique works for other meats, such as pork, lamb and poultry. Carving too soon will cause the delicious juice to spill onto the carving board.

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Tip of the Day

While rice is an easy-to-prepare grain, removing its residue from pots and pans is no small feat. With these tips, it's a breeze.

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