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In general, when a recipe says 'discard,' it means that the part to be discarded is not to be used in the scope of the recipe. I see no reason why you couldn't save the beef fat for other recipes, it can be refrigerated for about a week or frozen for 2-3 months. See this answer for tips on using the reserved fat. The sinew I would probably just toss. ...


Reconstituted dried blood will not have the quite the same texture as fresh blood. If the dish you're making requires blood as a thickener -- particularly if it's supposed to have a thick, gelatinous texture -- dried blood may not work correctly. For other textures, though, dried should be fine. By way of example, nearly all black pudding is made with dried ...


Chicken gizzards have a tough membrane on the inside (the only part that gets in contact with the bird's food) that holds the stones + grit + food during the grinding part of the digestion process. That membrane is always removed before selling the gizzards, so I don't believe there will be any residue there - I never saw one sold with that membrane.

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