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For grapes you don't make oil from the fruit, you make it from the seed. The only entries in this table for fruit "flesh" are for oil palm and olives. Assuming the price of some oils correspond to the difficultly to get a reasonable yield, I think their will not be enough oil in grapefruit (or grape flesh) to extract, otherwise it would probably have been ...


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I am not a professional baker and am still learning but I bake almost every week. In my country ghee is a main ingredient in our houses, whether its made from clarifying butter at home or just buying it. I use ghee in all my bakes, even in making caramel sauce, brownies, cheesecakes or cookies. Just be careful what the recipe calls for. If it is cold cubes ...


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Lubrication and flavor is your answer. I learned a steam sauté technique working at a French spa restaurant which was just like sautéing in butter, but with stock instead.


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An Italian friend of mine always adds some water to the olive oil when sweating onions. The idea is that she doesn't want the onions to brown, nor the oil to disintegrate, and by adding some water the temperature is kept down. (She also turns the heat down almost all the way.) I sometimes do it myself, if I've got enough time. It takes much longer for the ...


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When you're sauteing something, you want it to heat up quickly, so you put it in contact with a hot piece of metal. However, the food is not perfectly flat, so there will be a few contact spots and lots of pockets of air in between. This air acts as a very good insulator, so you will end up with a piece of food that is very unevenly heated. If, on the other ...


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Place a bowl under a colander. Dump the browned beef with fat into the colander, then using a kitchen utility bowl, cereal bowl or whatever that is slightly smaller than the colander and press down all around. The fat is now PRESSED out of the beef and into the bowl. Now pour the bowl of fat into an old can and place in freezer to await garbage day. ...


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Maybe it's not fat but marrow from the inside of the bones - were they hollow after you'd cooked them?



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