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A mixture of cream that is half heavy cream and half milk, containing a range of 10-18% butterfat. It is mainly used in beverages, soups and sauces and cannot be whipped.
The term "au jus" (French for "with juice") is often used to describe the serving of meat (like…
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When substituting a glass baking dish in a recipe calling for a metal baking pan, lower the oven…
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