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Sherbets are lighter that ice creams, richer than sorbets and smoother than granitas. Sherbets call for an ice cream freezer. If you have space, store the cylinder in your freezer so it's always ready to use.
To seed a tomato, cut it in half. Using a teaspoon, scrape out the seeds.
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To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat…
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