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Seems like this method would work for most fatty meat pieces in a similar fashion. Gotta ask though, does the fat visibly separate from the water or does it all just blend together to produce a mixture of freshly liquidated fat and plain water?
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fluffy_fox_fur · 3165 days ago · link ·
That's really interesting... the intricate substance transformations that allow for great cooking skills. Will keep note to use that trick sometime.