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RT @FortyFour_North
I will forever preach this simple truth: Always keep the bones in on your meat cuts... Meat always tastes better prepared with the bone in. Keep the bones after too, save them, use them in bone broth, roasting for stock, etc.
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2/ In general, I like this idea...but the problem I have is that sharp bone ends almost always end up poking holes in my vac seal bags. ...so when I butcher, I tend to remove bones, roast them, and make stock.
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Replying to @MorlockP @FortyFour_North
a) ++ for using bones for stock b) I have a hard time believing "meat tastes better when cooked with the bones in" is anything but superstitious nonsense Except of course all food tastes better when you think it will, that's a fact, it is known
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Someday I will conduct extensive experiments to divine The Truth of The Matter Oh, the things we must endure for Science
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Replying to @random_eddie @AngryFoodie2015 and
Maybe it works differently in Canada
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The gravy swirls the other way around in the pot, I think.
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