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What's the point of bringing meat to room temperature before cooking?

When you're cooking meat that's been stored in the refrigerator, remember to bring it to room temperature (usually about 30 minutes) before subjecting it to the heat of the oven, stove or grill.

If you stick a cold dense piece of meat in a hot pan or oven, you risk drying out the exterior of the meat before you've given the inside a chance to cook through.

If you want your meat to cook evenly, do yourself a favor and let it come to room temperature first. If for some reason you can't, then as a last resort, reduce the heat to allow it to cook more slowly without drying out.

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