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Suryo

Lecturer Foodie

Yep, I'm a lecturer, but the kitchen is my real playground! I love cooking up a storm, exploring nature, and getting lost in a good book. It's all about balance, right? See my full story!

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How to Make a Perfect French Onion Tart
5 Steps to Remove Rust from Carbon Steel Wok (Restore It Instantly!)
The Ultimate Guide to Classic French Vinaigrette: Master the Perfect Ratio
How to Make a Perfect Béchamel Sauce: The Easiest Method
5 Steps for Tenderizing Beef with Baking Soda (The Velveting Secret)

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Target Internal Temp: 165°F (74°C)

*Always let meat rest for 10-15 mins before carving.

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