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Why does the butcher leave the skin on the chicken breasts?
In Meat, Poultry, and Fish - Asked by Flika - 1 answer - 3 years ago
Why are select meats cheaper when it actually takes more labor to remove the fat than to leave it?
In Meat, Poultry, and Fish - Asked by neltarlen - 1 answer - 4 years ago
Do lean percentages make a difference if the fat is going to be cooked of anyway?
In Meat, Poultry, and Fish - Asked by neltarlen - 1 answer - 4 years ago
What difference does it make to cook with bone-in chicken than to cook with boneless?
In Meat, Poultry, and Fish - Asked by neltarlen - 4 years ago
When do you use with your saved bacon fat?
In Meat, Poultry, and Fish - Asked by neltarlen - 4 years ago
What types of steaks yield the best results for amautures?
In Meat, Poultry, and Fish - Asked by neltarlen - 1 answer - 4 years ago
What is the simplest yet most satisfying way to serve a steak?
In Meat, Poultry, and Fish - Asked by neltarlen - 4 years ago
How long is too long to keep cooked meat in the fridge?
In Meat, Poultry, and Fish - Asked by neltarlen - 1 answer - 4 years ago
What is the difference between broth, stock and bouillon?
In Meat, Poultry, and Fish - Asked by neltarlen - 1 answer - 4 years ago
Can [chicken] broth be made with boneless, skinless chicken pieces?
In Meat, Poultry, and Fish - Asked by neltarlen - 1 answer - 4 years ago