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Cook'n with Betty Crocker 
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Roasting Meats |
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Print this Recipe Using a meat thermometer is one way to insure properly done roasted meats. Select the degree of doneness you prefer and note the temperature on your thermometer. Check frequently toward the end of the roasting time and remove the meat when the temperature is about 5 to 10 degrees below the mark. The meat will continue to cook for several minutes after it is taken from the oven and carving will be easier as well. Roasting Meats comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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