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	Traditional Beef Stew by Chef Chuck Traditional Beef Stew has been around for many years. Less desirable pieces of meat like the butt, pieces from the leg, and shoulder are most commonly used when making stews. These fibrous cuts of meat require longer cooking times with a variable amount of liquid- a cooking technique called braising. Braising uses moist and dry heat.…	1 vote 1 comment 9114 views
	Cold Cut Plate by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Cold Cut Plate	1 vote 7874 views