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  2. This Is the 1 Step You Should Never Skip When Baking Cookies

    www.aol.com/1-step-never-skip-baking-143000518.html

    Why you should refrigerate your cookie dough. Refrigerating your cookie dough before baking serves a few purposes: The dough will be easier to roll out. Think about your favorite cut-out sugar ...

  3. Do you need to rinse your chicken before you cook it? - AOL

    www.aol.com/rinse-chicken-cook-150029144.html

    You don’t need to rinse raw chicken before cooking it. Casey Barber examines the best practices for food prep to minimize cross contamination in the kitchen.

  4. These are the foods that you should -- and should not ...

    www.aol.com/article/2015/09/11/these-are-the...

    To refrigerate or not to refrigerate, that is the question. For premium support please call: 800-290-4726 more ways to reach us

  5. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...

  6. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not.

  7. Here’s why you should never wash chicken before cooking it

    www.aol.com/article/lifestyle/2019/10/14/heres...

    News. Science & Tech

  8. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]

  9. PSA: Read This Before You Thaw Your Chicken - AOL

    www.aol.com/psa-read-thaw-chicken-190000056.html

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