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Cartouche: Slice a spherical bit of parchment/baking paper to suit along with the liquid/shanks, helps cook evenly when meat just isn't entirely submerged. This is often how I cut to sizing: Fold paper in 50 %, then quarters then eighths right into a pointy triangle shape. won't Stop chatting as https://christopherz233bvt8.nizarblog.com/profile

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