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Reply to "Cooking substitute for wine"
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[quote=Anonymous][quote=Anonymous]So you could just soak the cheese in oil(olive oil). I guess you do it to keep the moisture in? Post the recipe.[/quote] Okay https://www.marthastewart.com/353184/perfect-roast-turkey So this is to address the different cooking timed of the dark vs white meat. You can use oil and chicken stock vs wine. The wine add moisture and the alcohol keeps the oil(butter) mixed. You can also cook for the first 20 minutes at 400 with the basting every 10 minutes and reduce the temperature to 315 for the rest of the cooking time. If the breast look like they are getting too cook loosely cover with tinfoil. [/quote]
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