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Reply to "What cut of meat for what purpose? "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous] For BSCBs, I either pour marinade over them and bake, or if i have more time, I toss in flour and saute on the stove with lemon, chicken broth, white wine, mushrooms and shallots. [/quote] For baking in the oven... how long and what temp? The last few times I've tried this, they have ended up almost inedible, chewy and stringy and just kinda gross. [/quote] 350 and 20-30 mins, I guess? Covering the pan makes a big difference.[/quote]
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