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What makes clam chowder a New England style vs. some other style?
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What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
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How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Is there a way to remove excess fat without standing there and spooning out or refrigerating and ...