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“I take any fat I remove from meats, render it in a pan, and store it for later. Having my own tallow is awesome. I love searing/basting filet mignon in beef tallow, and carnitas confit in pork fat you rendered yourself is just next level.”
“It’s An Old School Technique That I Use All The Time”: People Are Sharing Their Favorite Ways To Give New Life To Leftover Ingredients
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