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Rest the tip of the steel on the work surface. Hold your knife at a 20° angle to the steel. Start with the heel of the blade against the steel and draw the blade up across the steel until you reach the tip of the knife. Repeat five times on both sides of knife blade. Repeat as needed.
Egg-rich sauces and custards are fully cooked when the mixture is thickened and coats the back…
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To keep the dip nice and green, just cover it with a little water. The extra layer shields it…
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