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Working with one piece of fruit at a time, lightly brush gelatin mixture over entire surface with a pastry brush. Place on a wire rack over waxed paper.
With a spoon, sprinkle superfine sugar over all sides of the fruit until the desired look is achieved. Repeat with remaining fruit. Let dry completely before handling.
For accurate temperature readings, it's important that you have the candy thermometer attached…
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To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in.…
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