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6

Basically dilution is the key, though a rinse and a short soak in fresh water will help a bit. You could freeze them in small quantities and use them up in vegetable soup a little at a time. Don't forget that commercial stock has quite a lot of salt in, so reduce that accordingly. Some thick stews could tolerate some mashed veg in them, again in fairly ...


4

Osmosis is your friend here. If you have not mashed them yet, drain them, cover with fresh water, wait, repeat - until the salt level is acceptable. I think that would be difficult with a mash since you'd lose vegetable with each draining. You will probably need to do this in the refrigerator to allow sufficient time for the salt to diffuse out without ...


1

As a calf ages and matures into a cow, the structure, texture, and taste of the meat changes. Veal will naturally have a milder flavor and finer texture than beef. The younger the calf, the less developed and dense the muscle structure will be. The less dense the muscle structure is, the more the flavor will penetrate the meat. So, even in the same ...



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