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Archive Home > 2009 > January > 27 > For meat, take it slow

For meat, take it slow

Hours of low-temperature cooking yield mouth-wateringly tender, juicier cuts

By John Kessler / The Bulletin
January 27, 2009

Ever since Americans discovered balsamic vinegar, each year seems to herald the arrival of an exciting new cooking ingredient. For one season, this prized treasure will be all over restaurant menus, food magazines and dinner parties. It may disappear in a flash (remember fennel pollen?),....

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