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Preparing for Cooking

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Beef and veal offer a wide range of cuts from lean, tender steaks that need only brief cooking, to tougher, but flavourful cuts such as shin that benefit from slow braising. Correct and careful preparation is essential.

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