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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.
Start with a "award" rosette from a hobby shop as a base. Cut slightly smaller circles out of…
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The oven makes an ideal draft-free rising box. Try these two methods to proof yeast…
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