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Unread 03-22-2013, 10:20 AM   #23
wct
Knows what a fatty is.

 
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Quote:
Originally Posted by rcbaughn View Post
Maybe to catch every last drop of the juices? No idea, just a thought since he said that the au jus saved the drier pieces of meat from tasting dry.
That is the reason why. Since I wrapped it in butcher paper, I used a pan to capture every drop of that fine liquid we all know as Au-jus.
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