Amanda is a co-founder of Food52.
It shrinks because it renders fat and loses moisture -- so you can't really prevent it. Think of it as a good thing, because as it shrinks it also cooks through and becomes more tender.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
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