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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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put some cooked and drained noodles in a bowl, add a generous knob of butter, moisten with warmed cream, and stir in Lea & Perrins Worcester sauce to taste, Marmite to taste, and grated Parmesan to taste.


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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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They're really thin, so it's a really small amount of food. I wouldn't feel at all guilty about pitching them, but if you do want to use them, that means the main way it'll really matter is if you use them for texture or appearance. But usually we do the opposite: remove the skins from nuts to make something with a smooth texture and uniform color. So I ...


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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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You can use them in baking cookies, cupcakes,or you can even dry them, grind them and then add in yoghurt or condensed milk or ice cream. You can even use them to cleanse your skin by simply grinding and mixing with your daily face wash. Hope this helps...


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I use frozen trimmings and bones for stock on a regular basis and haven't ever had any issues (and I can't see why you would). However, parts from food eaten by someone may have contamination issues unless they only removed the bones and/or skin with clean hands (which you could have done yourself before serving them). I don't follow many rules for my ...


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I frequently make more rice than I need -- I store it because I love to cook fried rice and the best fried rice is made from leftover rice. Make sure that you let the rice cool before you put it in a container. I always store mine in ziplock bags. Adding a little water to it when you microwave it will help to reconstitute it. Otherwise, if you're going to ...


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It seems that the secret to re-heating rice is to use a little bit of liquid during the re-heating process. StillTasty suggests adding 2 tbsp. of liquid per cup of cooked rice, and about 1 minute on high for each cup in a microwave (5 minutes flat for stovetop re-heating). Another thing it hints at, though doesn't outright state, is that cooked rice ...


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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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