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Trimming Fat from Meat

From Fiona Haynes,
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Freeze It

Even the leanest cuts of meat still have fat, so many recipes advise us to trim all visible fat before cooking. Sometimes this is hard work. To make life easier, pop it in the freezer for up to 20 minutes, which is just enough time for the fat to begin to harden, making it much easier to trim.

Also, partially freezing beef, lamb or pork makes it much easier to slice meat thinly for stir fries or salads.

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