Frozen meat of geese not cut in pieces

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the rest into cubes for some sort of future braise or stew. tips for a great schnitzel: . fat equals flavor. the fat content content of pork shoulder compared to that of a pork chop or tenderloin, lends extra flavor. it's important to cook these cutlets more slowly than you would a chicken cutlet, so

the fat melts. . don't rush. another reason to cook this pork a little more slowly is so the meat has time to become more tender. pork shoulder can cook for a long time, so you don't have to worry about overcooking it like you would for other cuts of pork. at the same time, you don't want to cook this...

https://honestcooking.com/pork-schnitzel-sandwich-with-apple-brussels-slaw/

ka salan ahhhh, the classic pakistani chicken salan. this is one of those dishes that will scream simple comforts to anyone who has grown up eating pakistani food. it comes under the highly ranks of those nostalgic dishes that take you back in time. chicken salan is just so pure and warming, a simple

before on my aloo anday recipe. the trick is to get a good balance between having a shorba with body and colour without making it too thick and gloopy. in summary, you need to get the quantity and ratio of tomatoes and onion correct (hint: you don't need a lot!)...

https://fatimacooks.net/chicken-salan-recipe-pakistani-chicken-shorba-curry-murghi-ka-salan/