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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones to one side. Make about a 1- to 2-in. cut along the curve of the bone to separate meat from bone.
Slice meat horizontally into 1/4-in. to 1/2-in. slices from the top edge to the bones. Repeat slicing, loosening meat from bone as necessary.
In a clean, dry metal or glass bowl with clean, dry beaters, beat egg whites, cream of tartar,…
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Here's a simple trimming tip. Don't clean up a cutting board! Simply place parsley in a small…
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