Jeni Wright, Eric Treuille, Le Cordon Bleu

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To refine the fat in meat by cooking it over a low heat until it runs free from the connective tissue. The rendered fat can be used for frying.

© 1996 All rights reserved. Published by Le Cordon Bleu.