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Recipe Categories:

    Spicing Foods


    Source of Recipe


    Unknown

    List of Ingredients




    Letting the spices meld

    Recipe




    Very small foods, such as shrimp and scallops: 10 to 20 minutes.

    Thin cuts of single-serve portions of meat, such as boneless chicken breasts and fish fillets: 30 to 90 minutes.

    Thicker cuts of single-serve portions of meat, such as steaks and chops: one to three hours.

    large or tough cuts of meat such as racks of ribs and whole chickens: four hours to overnight.

    Very large or tough cuts of meats such as whole turkeys, briskets, pork shoulders or fresh hams: Overnight to 24 hours before cooking.

 

 

 


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