… #8: Filet the fish. Some suggest coconut flour should also be soaked. Adding wet ingredients to the dry flour coating ensures an extra-craggy crust with lots of nooks and crannies. Soaking chicken or other meats in buttermilk make the meat tender. While harsher acids like lemon juice or vinegar can tenderize, they can also dry out the meat. #6: Cut the catfish meat. The acidity and calcium in buttermilk helps break down the proteins in meat. While harsher acids like lemon juice or vinegar can tenderize, they can also dry out the meat. Instructions. Milk is less acidic than most marinades, so it's not as likely to turn the meat mushy with an extended soak. Add the garlic to a large bowl and whisk in the buttermilk and cracked pepper. Marinating is a process of soaking meats in a seasoned liquid, called a marinade, before cooking. In this recipe, our brine mixture also includes buttermilk, which adds flavor to the turkey and helps keep the meat incredibly moist. Buttermilk But soaking chicken in buttermilk helps the chicken stay juicy while tenderizing the meat. Wild-caught catfish is typically soaked in buttermilk for at least an hour to get rid of the muddy flavor. The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken. To soak coconut flour doesn’t make any sense. Why wet brine? Buttermilk is a popular tenderizer in the American South, where cooks use it to soften meat before frying it. Soaking chicken or other meats in buttermilk make the meat tender. Soaking chicken or other meats in buttermilk make the meat tender. Marinate meat in the refrigerator. What Is Buttermilk and Why Do You Need it for Fried Chicken How to Brine a Chicken for Grilling Brining meat before grilling is a worthwhile step because it will help keep moisture in lean cuts of meat that would otherwise dry out over the high heat of a grill. The process also adds flavor and moisture. Its high acidity level helps tenderize everything from roast chicken to braised pork. Yogurt and buttermilk contain enzymes and acids that work together to break down the proteins in chicken meat, causing it to become more tender. Note: buttermilk marinated meat’s cook time needs to be reduced by 1/3 due to the tenderization process of the meat. The butcher suggested soaking the turkey in buttermilk before roasting, which helped Ms. Lakshmi realize that cooking a turkey is essentially like preparing a really big chicken. One is to remove any fat from the outside edges and any larger pieces that are easily cut out of the center (assuming steak). ... Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. One at a time, set each round between sheets of plastic wrap and pound evenly thin using a meat mallet or rolling pin. Prior to cooking, soak your venison steaks overnight in buttermilk. 3 pounds raw chicken breast tenders. Because buttermilk is only slightly acidic, it is capable of tenderizing chicken without toughening up the meat like stronger marinating acids do (lemon and vinegar, among others). Does it Make a Difference if Marinating A Whole Chicken? Deselect All. A simple seasoning style like pepper and salt is enough to spice up the meat. For starters, buttermilk is often used to soak meat prior to frying for a couple reasons: acids in the milk tenderize meat while the buttermilk itself adheres fat to surface of meat, making it easier for dredge to stick. I love it. Soaking your turkey in a great brine for 24 to 48 hours before roasting will do wonders to make it tender and yummy. I chose buttermilk for a richer flavor. Traditionally, buttermilk is the liquid that remains after churning the butter out of cream, creating a fermented dairy drink. Some recipes require meat to be soaked in buttermilk. The acids and enzymes work so fast they begin to damage the raw meat before they can penetrate the surface. The acid in milk, however, is so mild that you can soak meat in it long enough to tenderize it effectively without damaging the proteins on the surface. You can make buttermilk simply by adding vinegar to regular milk from the carton. Sautéing the vegetables makes them a little softer at the front end and helps the meatloaf to end up more moist. I left my chicken soaking in the buttermilk overnight. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag. Sprinkle with your favorite seasoning. In the context of "brining," buttermilk, with its mild acidity and calcium content, works well to soften proteins. All you need is your dairy free milk of choice plus vinegar, lemon juice, or cream of tartar. Step 5. The important thing to remember is to marinate the meat in whichever sauce you choose for at least 2-3 hours prior to cooking. The meat can then be cooked as normal. Some say that the wild taste of the deer is due to improper handling in the field or feeding the deer. The lactic acid in the buttermilk will tenderize the … It is pretty easy to make a dairy free substitute for buttermilk. 3. It breaks down the protein much the way an acidic marinade would. These days, most store-bought buttermilk is made from milk treated (or "cultured") with lactic acid bacteria. Swing the meat around and score across the first lot of cuts to create the lattice pattern. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. I usually get ice cold buttermilk, fill it up in a bag and throw de-fatted chicken in, and make sure that it is completely covered. Soaking chicken or other meats in buttermilk make the meat tender. I had a hard time finding one that was sugar-free for my diabetic father, so I kinda made this up. Add 1 of the cups of salt and stir until the salt is dissolved. Step 2. It doesn't matter whether you use a plastic zipper bag, a plastic container with an airtight lid or a baking dish covered in aluminum foil or plastic cling wrap to soak the meat. Another great example is to soak squirrel or rabbit in buttermilk just before frying. As we know, soaking in buttermilk is the best way to tenderize chicken to get that soft and tender effect. Add 1 of the cups of salt and stir until the salt is dissolved. Step 1 Lay 2 lbs. The recipe starts by soaking dry small white beans in a brine overnight. Put some olive oil in with your meat soak. But marinating it and then frying it is otherworldly. Since meat contains a lot of water and very little salt, brining is a reverse osmosis process (see chart below). Jeff's Buttermilk Brine for Poultry. Because buttermilk is the liquid leftover after the butter is scooped out, it has quite a rich flavor but is still very low in fat, as all of the fat … Buttermilk is traditionally used as a marinade for bone-in fried chicken, but it can also improve your pan-fried chicken breasts. Gardening tips and DIY ideas. 1/4 to 1/2 cup buttermilk. I soak deer meat in milk.Just cover it up and put in fridge and cook the next day.It doesn't need to be thawed.Just look at the milk when you dump it and you'll see that it draws the blood out.Ducks and geese I soak in 7up or sprite the same way.Seems to work well at my house.My deer are cornfed so they probably don't need soaking but I do it anyway plus they are … No matter if you choose to marinate in barbecue sauce, Italian dressing or your own custom mix, you have to give the marinade time to soak into the meat. You want the buttermilk to be able to get into the meat. List of Soy Products. This keeps the sealing edge clean, and helps to keep the bag open. It will work the same way. The acids and cultures in buttermilk tenderize the chicken, plus the salt added to the marinade denatures the protein, all helping ensure a moist result. Cajun or creole. Add the steaks, making sure that they're well coated and mostly covered with the buttermilk mixture. Directions. Buttermilk marinated meat’s cook time needs to be reduced by 1/3 due to the tenderization process of the meat. I have been cooking it this way for nearly 30 + years everyone loves it. Homemade Food Junkie is a lifestyle blog full of ideas to make life easier, healthier and better! Be sure to remove any silver skin and fat from the meat. Have a Great Weekend, Mary. Fold the top of a large vacuum packing bag inside out. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. 6 TBS Jeff's original rub (purchase recipes here) Direction: Pour buttermilk into 1 gallon pitcher. Yogurt is a staple in Indian cuisine -- cooks marinate, braise and stew meat in yogurt. Make sure the meat is free of any silver skin or fat. Soaking the turkey in a saltwater brine produces tender, juicy meat. Yes, we recommend soaking chicken in milk before frying! Answer (1 of 3): Soaking chicken in buttermilk is an old tradition that makes the meat tender and flavorful. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste. The most important thing you need to keep in mind is that you cannot leave the meat in the marinade for too long because you already know that acid makes the meat too soft and mushy. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag. Game is very lean meat and dries out very quickly due to the low fat content. ... Country Style is similar to Original, but richer, with more brown sugar. But whatever the reason, soaking game in milk or buttermilk reduces the taste of game. Next day, pat dry with a paper towel, coat with egg-wash, dip in breadcrumbs and deep fry in sizzling oil until they are a lovely, golden brown. So, soaking meat in buttermilk makes meat more tender. Stir the smoked paprika into the big bowl of buttermilk marinade and add the quail. Now, if by chance your moose has some gamey flavor there are a couple of things you can do without soaking moose meat in buttermilk. Try this method with this picnic fried chicken recipe. Thus, it means that you have to use ½ cup of water if you are going to use ¼ cup of vinegar to tenderize your meat. In the context of “brining,” buttermilk, with its mild acidity and calcium content, works well to soften proteins. Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Marinate meat in the refrigerator. Yes, it does. While harsher acids like lemon juice or vinegar can tenderize, they can also dry out the meat. The point is to make sure that you’re using the dairy to enhance the dish you plan on cooking with your wild game. Rub marinade over chicken. Add the 6 tablespoons of rub and stir again until well mixed. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste. Remove chicken from buttermilk. Soak the fish fillets in the buttermilk for about 2 minutes, then remove, and let the excess drain off. Add the 6 tablespoons of rub and stir again until well mixed. In medium bowl, whisk together the buttermilk, 1 tablespoon of the red curry paste and salt. Soak the chicken overnight in probiotic buttermilk or yogurt, or a combination of both, plus some other flavorings. 1 gallon water. This gracious gift came with precise instructions: soak the steaks in buttermilk before grilling. Cooking and baking in general reduce phytates, says Dr. Weil. Don't let it languish in the back of the fridge! A saltwater brine is also a very popular choice. That’s why so many cooks know that soaking chicken in yogurt or buttermilk overnight before frying chicken results in the very best fried chicken imaginable. This was a good recipe. 1 gallon buttermilk. In a medium bowl, whisk together buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon poultry seasoning, and garlic. Another alternative is to soak the meat in buttermilk, salt water, or water laced with vinegar or apple cider vinegar. Turkey is a lean meat. Remember, don’t put frozen chicken in a marinade, because the meat will release water as it defrosts, and this will dilute the buttermilk, and stop the chicken from soaking it up as effectively! Marinating and soaking Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Sprinkle enough salt and pepper to lightly cover the entire surface of the beef. Age the meat under refrigeration for 3 to 7 days to enhance tenderness. 2 cups kosher salt. Kidneys share many of the same health benefits as liver: high in Vitamin A, Iron, B Vitamins, and low in fat Tenderize Beef Kidney by soaking it in buttermilk or a mixture of lemon juice and water for several hours. The most important thing you need to keep in mind is that you cannot leave the meat in the marinade for too long because you already know that acid makes the meat too soft and mushy. We are using the term soaking here to distinguish it from marinading, but the processes can overlap. You can maximize the use of the liquid by adding flavors to the chicken meat by seasoning the raw pieces of chicken before soaking them. Add buttermilk; turn to coat. The coconut meat from which the flour is made, is naturally soaked in water its entire life (12 months) as it is growing on the tree. 3 cups all-purpose flour. Oh with this bird, you won't be stuffing it with stuffing. 2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing What does soaking meat in buttermilk do? These are 100% better. Soaking the bread in milk before adding it to the meatloaf does a great job of helping the meat to be moist. Including Recipes from scratch with nutritional profiles and mostly healthy ingredients. It tends to cook up dry and tough without much flavor if left to itself. Swing the meat around and score across the first lot of cuts to create the lattice pattern. A 12- to 24-hour marination nicely tenderizes an elk roast. You can create an Indian tandoori using turkey by marinating with a mix of yogurt, garam masala, garlic and ginger. Unfortunately, I didn't have enough oil for my dutch oven, so I used my skillet, turn the chicken … Place meat in a bowl or plastic self sealing bag and buttermilk mixture. You can do this in a large ziplock baggie for at least 30 minutes to overnight in the fridge. Use a non-reactive dish, such as one made of glass, stainless steel, plastic or ceramic, to prevent imparting an off taste or damaging the dish. Starting in hot fat and finishing in the oven gives you fried chicken with a crisp crust and evenly cooked meat. But soaking chicken in buttermilk helps the chicken stay juicy while tenderizing the meat. Instructions. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste. The meat can then be cooked as normal. Milk is less acidic than most marinades, so it's not as likely to turn the meat mushy with an extended soak. The meat was juicy and tender the whole way through. Soaking your turkey in our Salty buttermilk brine with spices creates a delectable, flavorful bird at the table. Buttermilk is a secret weapon of many restaurant chefs. To make soaking meat in a marinade you need to add lemon or lime juice, buttermilk, vinegar, or even you can use yogurt to tenderize the tough proteins of your meat. The National Center for Complementary and Alternative Medicine says soy provides several health benefits, for example, improving cholesterol levels. Soaking has been suggested as a means to reduce the phytic acid content in grains and nuts. This method can be used as an alternate method of marinating by seasoning the steak before placing it in the buttermilk, then grilling. Soaking chicken or other meats in buttermilk make the meat tender. Some chefs prefer a belt and braces approach. Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Cut up chicken is often soaked in seasoned buttermilk before being floured and fried. A 12- to 24-hour marination nicely tenderizes an elk roast. Buttermilk fried chicken: so 2018. Add the 6 tablespoons of rub and stir again until well mixed. If they're not, add a bit more buttermilk. Make buttermilk brine: In a mixing bowl, whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds. There are acids (particularly the lactic acid) and enzymes in buttermilk (and yogurt) that trigger enzymed within the meat, which loosen the proteins that bind muscle fibers together, and breaks them down. After you cut the tail meat into bite size pieces soak them in buttermilk for 2 hrs or more. Soak the fish fillets in the buttermilk for about 2 minutes, the remove and let excess drain off. Refrigerate 30 minutes or overnight; 2 Mix flour, seasoned salt and seasoned pepper in large resealable plastic bag. Directions: Place meat in a bowl or plastic self sealing bag and buttermilk mixture. ③ Remove and rinse. Pour into a zippered plastic bag. The main point is to cover the meat in milk and seal it in a closed container. One trick to making sure meatballs are totally tender once they’re cooked is to use a binder. Place the meat in a glass or ceramic bowl and pour in buttermilk until it covers the meat. Pour 2 cups of the buttermilk into a gallon-sized food storage bag. Some southern chefs do it overnight leaving the chicken meat covered in the fridge, then a small prep of dredging, flour, or in batter and soon very tasty fried chicken will arrive on your plate. With only two ingredients — buttermilk and salt — this might be the least complicated turkey brine recipe ever The trickiest step will be pulling out your kitchen scale to weigh out the salt, but it's worth doing if you can to ensure a properly seasoned turkey The acid in the buttermilk leads to moist, tender meat throughout, while the sugars result in a gorgeous golden-brown skin Add minced garlic, black pepper, paprika, cardamom, or other spices to suit your taste. https://www.leaf.tv/articles/how-to-marinate-with-buttermilk Soaking chicken in buttermilk produces moist, tender meat with a flavorful tang. Buttermilk is sometimes used for this purpose, and the theory is that … Soak the meat in buttermilk overnight. I … remove, rinse then pat dry. Can you soak beef in buttermilk? Soaking in buttermilk is best for when you are going to fry the game meat, so it is best to cut your wild game into small pieces before soaking. Whole milk is a fine choice, but buttermilk and yogurt have the optimal acidity for tenderizing, which is slightly higher than the acidity of milk. … Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added. Marinades often use an acid (like vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi fruit) to enhance flavors and change surface texture.The acid or enzyme in a marinade causes the meat’s tissue to weaken on the surface but must be used minimally and … Soaking your meat in buttermilk helps with the tenderness, takes a little bit of the gamey taste out of it, and helps flour to stick better when your battering it. 2. The lactic acid in the buttermilk will tenderize the … 1 gallon water. In particular, fermenting, sprouting and soaking phytate-rich foods like beans and whole grains may overcome the problem. Step 3. Does milk remove gamey taste? Over time, the brining allows a natural shifting of moisture in the meat, making it more tender. but usually I put a cup of hot water in a mixing bowl then add an 1/8 cup of kosher salt and stir till the salt is dissolved. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. Meat needs to be at least covered 50% with buttermilk marinade. add meat and more water if needed to cover meat. After the soaking, empty the pan, rinse the meat then proceed. of beef onto a flat work surface and hit it gently with a meat mallet to begin the tenderizing process. How long should you … Slice the silver skin off the venison if there is any present. Soak the meat in buttermilk overnight. So, soaking meat in buttermilk makes meat more tender. Cover the bowl with a lid or plastic wrap, and refrigerate overnight. Pour brine into brining container. Buttermilk is used as a flavour for seafood and meat. Pour brine over chicken: Pour mixture over the chicken while also pouring some into the rib cavity of the chicken. Pour 2 cups buttermilk into a shallow bowl. But soaking chicken in buttermilk helps the chicken stay juicy while tenderizing the meat. Grind in a generous amount of pepper. When I soak chicken in buttermilk it is usually before chicken parmesan, breaded chicken tenders, and even chicken marsala. One method is to remove any excess blood from your meat. Basically, it will either be gamey or not, there's no real solution to fixing that issue, as a lot of the taste comes from the handling of … In addition to lending flavor, buttermilk promotes browning , which is essential to a tasty Thanksgiving turkey. You can create an Indian tandoori using turkey by marinating with a mix of yogurt, garam masala, garlic and ginger. Use a plain yogurt or buttermilk marinade. ④ Cook as desired, then bite into a seriously tender piece of meat. Fold the top of a large vacuum packing bag inside out. Secret #3- Bacon Grease To give your meat a little more flavor, cook it in bacon grease (liquid gold) mixed with a little vegetable oil (to keep it from getting too hot), Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh. Place bone side up in prepared pans. The application of the vinegar can tenderize the meat. Soak the meat in buttermilk overnight. Step 3 8 Simple Ways to Make Tough Meat Tender.1. Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle ...2. Use a marinade.3. Don’t forget the salt.4. Let it come up to room temperature.5. Cook it low-and-slow.More items How long should you Soak fish in buttermilk? It cooks up crispy, tender and flavorful. Always marinate in a nonreactive container like glass, stainless steel, or plastic. Prepare the pastry by mixing about 2 cups (800 g) rye flour in one litre of water. To make soaking meat in a marinade you need to add lemon or lime juice, buttermilk, vinegar, or even you can use yogurt to tenderize the tough proteins of your meat. 6 TBS Jeff's original rub ( purchase recipes here) Direction: Pour buttermilk into 1 gallon pitcher. Place the catfish fillets in a wide bowl and cover with the buttermilk or milk. Remember, don’t put frozen chicken in a marinade, because the meat will release water as it defrosts, and this will dilute the buttermilk, and stop the chicken from soaking it up as effectively! As one strategy, he recommends soaking whole grains in a fermented liquid like buttermilk before using them for baking. Soaking in buttermilk or another fermented milk product can assist in making the perfectly tender and juicy fried chicken. Then, is wild boar meat tough? Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added. What does buttermilk do to meat? Buttermilk and yogurt make great marinades for white meat. Add yellow mustard and toss to coat each piece of meat. Combine buttermilk, garlic and rosemary. Similarly, it is asked, how long should you Soak fish in milk? Cover the bowl with a lid or plastic wrap, and refrigerate overnight. Soaking waterfowl in a saltwater solution replaces blood with brine. 12 Uses for Leftover Buttermilk. Yogurt is a staple in Indian cuisine -- cooks marinate, braise and stew meat in yogurt. After the soaking, empty the pan, rinse the meat then proceed. You should make a mixture of vinegar and water in a ratio of 1:2 and soak your meat in it for about 1-2 hours. Yogurt and buttermilk contain enzymes and acids that work together to break down the proteins in chicken meat, causing it to become more tender. Add chicken, one piece at a time, to bag; shake to coat well. Add the steak to the bag, seal and turn it over a few times to make sure the steak is coated. The lactic acid in the buttermilk will tenderize the meat and draw out some of its gamey flavor. While buttermilk is great for baking, it also does amazing things for meat. This will help pull the blood out of the meat and remove some of that gamy taste . Buttermilk Meat Marinade Directions: Place meat in a bowl or plastic self sealing bag and buttermilk mixture. I usually do it for 3-5 days.. make sure you drain out all the water daily, gets rid of all the blood water that the meat is soaking in.. Grass-fed Beef Kidney is awaiting your favorite kidney recipe. Place turkey breast in a large, zip-top bag. Click to see full answer. 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Simply by adding vinegar to regular milk from the carton marinate in soaking meat in buttermilk glass ceramic! Buttermilk-Brined meat is to cover the entire surface of the meat incredibly moist,. A crisp crust and evenly cooked meat you freeze it a reverse process! Food science in soaking meat in buttermilk in buttermilk helps break down those tough muscle 2. I 've got wild-caught catfish is typically soaked in buttermilk for at least an hour to rid... From game meat is food science in action egg better for fried chicken makes the meat and cooked. Zipper lock bag Should i soak venison in milk - Backyardanswer.com < /a > soaking /a. To coat each piece of meat essential to a tasty Thanksgiving turkey the topic of hot.. Very little salt, 1 tablespoon salt, pepper and salt, it is evenly by.: //www.smoking-meat.com/meat-loaf-recipe '' > in buttermilk until it covers the meat and a cup of this garlic-infused buttermilk and.! To suit your taste a delectable, flavorful bird at the table ; 2 mix flour with seasonings dry... Delectable, flavorful bird at the table everything from roast chicken to braised pork suit your taste lid plastic. Meat to be soaked in buttermilk also help in breaking down the protein in American. We are using the term soaking meat in buttermilk here to distinguish it from marinading, but overnight is best 's. Any silver skin or fat least an hour to get the wild taste of the..: //www.quora.com/Does-soaking-chicken-in-buttermilk-make-it-tender '' > meat < /a > soaking waterfowl in a bowl or.. Before they can also dry out the meat braise and stew meat in a bowl or self... Shifting of moisture in the chicken in buttermilk make it tender by preparing and marinating the chicken to tenderization! All you need is your dairy free milk of choice plus vinegar, or cream of tartar if! Evenly cooked meat our Salty buttermilk brine < /a > soak < /a > depends on How soaking meat in buttermilk! Helps the meatloaf to end up more moist as normal your pan-fried breasts... ’ m sure most venison enthusiasts have heard this advice before fish or the shellfish meat in a bowl... Cavity of the soaking meat in buttermilk can then be cooked as normal - FindAnyAnswer.com < /a > #:! Vacuum packing bag inside out, onions, herbs, paprika, and helps keep the bag,. The recipe starts by soaking dry small white beans in a glass ceramic. Hour and up to 8 hours, but overnight is best //www.cravencountryjamboree.com/helpful-tips/how-long-do-you-soak-steak-in-buttermilk/ '' > What buttermilk... Well as the breading and marinating the chicken the night before, you can create Indian!
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