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Braising refresher course: How to turn tough cuts into tender dinner
MyPalmBeachPost When heated slowly, it breaks down into gelatin and water. In a braise, that gelatin gives the braising liquid body and mouthfeel. The longer the braise, the lovelier that mouthfeel and the more tender the meat, since there's less collagen holding it … |
Braising refresher course: How to turn tough cuts into tender dinner – MyPalmBeachPost
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