Exterior Trim Quotes

Monsters were supposed to be scary and ugly. They weren’t supposed to hide behind friendly smiles and well-trimmed hair. Goodness, twisted as it might be, was not meant to be locked away in an icy heart and anxious exterior.

Monsters were supposed to be scary and ugly. They weren’t supposed to hide behind friendly smiles and well-trimmed hair. Goodness, twisted as it might be, was not meant to be locked away in an icy heart and anxious exterior. Grief

Weighing each roast before and after confirmed our tasters’ impressions. The roast in the 250-degree oven lost 9.4 percent of its original weight. The roast cooked at 450 degrees shed 24.2 percent of its original weight, almost three times more than the slow-roasted beef. Put another way: The slow-roasted beef lost only 9 ounces of moisture during the roasting process while the high-temperature roasted beef lost 25 ounces. Since we had trimmed both roasts of exterior fat, these numbers represented moisture lost from the meat itself—no wonder the slow-roasted beef tasted so much juicier.