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Why are you taking it off. This is the most delicious part of the rack of lamb. It is a complete ruination of a beautiful cut. Whoever invented frenching of lamb racks and cutlets should go back to the basics of what gives lamb its flavour. I am hare pressed to find a traditional old fashioned cut style of a lamb cutlet. It is usually a stick of bone ...


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Freeze the wine using an ice cube tray. Transfer to a bag when frozen. Then use them the next time you have a recipe that requires wine.


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I steam my tofu with broccoli and then stir it into fettuccine alfredo. Steaming it gets rid of a lot of the tofu water taste and is good if you're new to the taste of tofu.The texture with the sauce and noodles is creamy and amazing. I would highly recommend getting a steamer for it because the tofu will turn out much more creamy if you do, but I'm sure it ...


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The rind is inedible: https://en.wikipedia.org/wiki/Lychee I've had a lot to do with Asian culture, both in and out of the realm of the culinary arts, and have never seen or heard of lychee rind used for anything. There are some fruits like lime, lemon, grapefruit, etc., wherein the rind can be used for other purposes, or even eaten. However, in this case, ...


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Acetate sheets posses a firm and rigid shape, with a glossy coating that assists the removal of decorations such as chocolate decoration. It also can be shaped without being indented at any point which baking parchment most frequently fails to do. Baking parchment is very agile, this fails to support decorations as a mould, and would consequently lead to ...


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We used to raise sheep. I never liked lamb, but mutton was good. You mentioned your skills with separating meat from fat. Render the fat down and use it to make pie crust. Cut, sear and brown the meat, and use it to make lamb pot pie. This way, all of the "discards" are used up, and supper is delicious!



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