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food writer Katie Workman adds pomegranate seeds. The toughest part of cooking with pomegranates is getting their abundant seeds out of their leathery skin and clingy white internal membranes.
Pry open the pomegranate with your fingers; it should fall into six open sections. Fill a large bowl with cold water. Submerge the sections and gently separate the seeds from the white membranes.
Pry open the pomegranate with your fingers; it should fall into six open sections. Fill a large bowl with cold water. Submerge the sections and gently separate the seeds from the white membranes.
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