"To prepare foie gras effectively, it's paramount to bring it to room temperature, as working with cold foie gras can be challenging. Proper handling is key to cooking it well."
"When separating a fresh foie gras, one must carefully remove the cartilage and veins, which involves slicing along the sides of each vein and gently pulling them out with a paper towel."
"Foie gras can be pan-seared for optimal cooking. Chef Ratino advises running the knife under warm water to effortlessly slice the foie gras into slabs prior to searing."
"Choosing quality foie gras involves understanding its grading: Grade A is the highest quality, suitable for gourmet restaurants, while Grade B offers a less desirable quality for everyday consumption."
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