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re: Preseason meat for Jambalaya
Posted on 4/16/24 at 9:35 am to TigerDat
Posted on 4/16/24 at 9:35 am to TigerDat
I always cut and season the meat before cooking. Sometimes it's only 30-45 min prior to the cook. Sometimes it's 24 hours.
Allowing some of the moisture to be drawn out of the meat prior to browning is ALWAYS better
Allowing some of the moisture to be drawn out of the meat prior to browning is ALWAYS better
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