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Sankaku Japanese Bandana

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Slab Galette with Swiss Chard and Gruyère

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All questions
2 answers 574 views
Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

First, how much does it weigh? If it's cooked in a wet marinade I'm guessing an hour to hour and a half. But what you really want to know is the internal temperature. Probably you'll to reach 140F in a thick part of the meat.

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added over 1 year ago

I took a guess and cooke the two of em for 30 min on 350 and it turned out tender n juicy as can be.