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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Although minced meat can be bought ready prepared, mincing your own means you can choose the cuts you use. Lean cuts with a little marbling are the most suitable. This simple technique can be done using a mincer or by hand, using a pair of heavy chef’s knives with very sharp blades that will cut the meat cleanly. For burgers, meat can also be chopped.

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