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French Trimmed



French Trim is a decorative preparation method done to meats, so that a bone protrudes from it.

Often fancy paper frills are placed on the bone for serving aesthetics.

To make a French Tim, fat, meat or skin is cut away to expose a piece of bone, so that it sticks out.

It also means that any excess fat is cut off.

French Trimming can be done to lamb chops and bigger cuts; it can even can be done to chicken legs or breasts.

Cooking Techniques

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Citation

Oulton, Randal. "French Trimmed." CooksInfo.com. Published 18 July 2005; revised 03 October 2007. Web. Accessed 03/29/2017. <http://www.cooksinfo.com/french-trimmed>.

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