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2. How to Braise Meat So It’s Tender and Juicy - AOL

   www.aol.com/braise-meat-tender-juicy-123301717.html

   It really depends on the size and cut of meat, but you’ll know if it’s tender when pierced with a fork. That may take only 45 minutes with chicken but as long as 3 hours for pork, lamb or beef ...

3. 50 Cheap and Easy Instant Pot Recipes - AOL

   www.aol.com/50-cheap-easy-instant-pot-220000358.html

   Instant Eats. The Instant Pot craze is in full swing — and with good reason. These handy kitchen devices are a shortcut to making stews and sauces, tenderizing tough and inexpensive cuts of meat ...

4. This Is Ree's Favorite Cut of Meat for Meltingly Tender Pot Roast

   www.aol.com/rees-favorite-cut-meat-meltingly...

   After braising for a long period of time—either in a Dutch oven or in the slow cooker—the result is a juicy, tender piece of beef. The Best Meat for Pot Roast The best meat for making pot ...

5. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

6. Meat tenderness - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderness

   Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1] Tenderness can be ...

7. Meat tenderizer - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderizer

   Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [1] It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [2] It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.

8. This Easy Pot Roast Crock-Pot Recipe Will Melt in Your Mouth

   www.aol.com/easy-pot-roast-crock-pot-212134561.html

   Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing

9. These 53 Thanksgiving Classics Never Fail—Here's How To ...

   www.aol.com/52-thanksgiving-classics-never-fail...

   Roasted Potatoes. When it comes to versatile sides, it’s difficult to beat classic roasted potatoes.They complete practically any main they’re served alongside! In this recipe, the humble ...