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genarog

Problem rendering veal breast fat

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I'm having a problem when braising veal breast: not much of the fat gets rendered.

While the collagen makes this dish very rich, the fat makes it very heavy. Is there any technique help render more of the fat?

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I'm having a problem when braising veal breast: not much of the fat gets rendered.

While the collagen makes this dish very rich, the fat makes it very heavy.  Is there any technique help render more of the fat?

how are you braising? stovetop or oven, and at what temp?

randall

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Most of the time on the stovetop; I would say at 200 - 220F. A few times in the oven, same temp. Yesterday, after rekindling the love affair with the pressure cooker, I used the PC and got the same results.

Don't get me wrong, I wouldn't do this so often if I didn't love this dish; but I just wish it was a little lighter.

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