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/ck/ - Food & Cooking

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>> No.19294310 [View]
File: 2.49 MB, 640x480, salmon injector.webm [View same] [iqdb] [saucenao] [google]
19294310

>>19294204
You might get better results poaching it, but it's not your cooking process that's producing the exudate. It's a blend of brine and trimmings injected into the flesh being squeezed out and setting opaque as the watered down protein cooks.

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