Hi, this web browser has Javascript disabled. As a result, several features will be disabled. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipes/search/page/3?includetags=contains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat%2Ccontains+red+meat&include_primarycat=Salad
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Tip: Pat meat and fish dry before cooking. Surface moisture creates steam when it hits a hot pan or grill, impeding caramelization. If your fish has skin, use a sharp knife to squeegee off the water trapped within it.
cached on 4/18/2024 6:17:10 PM
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