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Kitchen Tip

November 16, 1995

Cooked is not necessarily cooked. Roasted meat tastes different from boiled, so to get that rich, browned flavor in soups and stocks, it's important to give meats and bones a pre-cooking in the oven before sticking them in the soup pot. Put them in a shallow pan and roast at 500 degrees for half an hour or so. Doneness (or over-doneness) is not a problem; what you want is a good, brown color without scorching.

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