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Recipes: trackinsand picture (tonight's appetizer)

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In reply to: tonight's appetizer

Forum: Recipes

trackinsand wrote:
i learned it on one of the cooking shows. i think it's called reducing/reduction and it intensifies all of the flavors in the liquid. i guess the water part evaporates, leaving behind the non-water part. does that make sense?

in case anyone is wondering, this pork is not a "pressed" meat. it is a hunk of pork/ham with a small amount of fat running through it....a true piece of meat. i hate that pressed stuff.

This message was edited Feb 13, 2012 9:05 PM

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