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Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Poaching liquid that is acidic makes it easier to get good results.
Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn the roast…
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For dry ingredients such as flour, sugar, or spices, heap the ingredient into the spoon over a…
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