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When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. Discard the marinade from the meat.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
Spread meringue over hot filling to minimize “weeping” (the watery layer between the meringue…
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The oven makes an ideal draft-free rising box. Try these two methods to proof yeast…
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