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How you plan to cook the meat determines the cut.
Which type depends on how you plan to cook it.
Beautiful vegetable cookery begins with the proper cut; how you plan to cook the vegetable determines that cut.
The day before you plan to cook the chicken, pat it dry inside and out with paper towels.
The night before you plan to cook the lamb, make your herb paste and spread it all over the meat.
Then, take your lamb out an hour before you plan to cook it so it can come to room temperature, give it a rub with some good olive oil and don't get distracted.
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Look at the item that you planning to cook, and check what the estimated cooking time is.
If you cannot plan to cook separately for your vegetarian guests, then order some food from a local restaurant, checking that their dietary restrictions are met.
If you don't plan to cook sweet potatoes right after you purchase them, you should store them in a cool, dark and dry place.
Always make sure food gets to the refrigerator within minutes of prepping it if you don't plan to cook it immediately, and for things like casseroles, make sure you cook them to an internal temperature of 165 degrees before serving.
If you don't plan to cook the pasta within a week, store it in the freezer in an airtight container.
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