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To slowly cook meat tissues and trimmings so that the fat melts away. The resulting meat can be used to garnish appetisers, salads, soups, potatoes or vegetables, whilst the fat can be clarified by straining and used for sautéing vegetables.
To slowly cook meat tissues and trimmings so that the fat melts away. The resulting meat can be used to garnish appetisers, salads, soups, potatoes or vegetables, whilst the fat can be clarified by straining and used for sautéing vegetables.
