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To mince or chop, hold the handle of a chef's knife with one hand, and rest the fingers of your other hand on the top of the blade near the tip. Using the handle to guide and apply pressure, move knife in an arc across the food with a rocking motion until pieces of food are the desired size. Mincing results in pieces no larger than 1/8 in., and chopping can produce 1/4-in. to 1/2-in. pieces.
Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the…
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With your fingers, carefully loosen skin from both sides of the turkey breast. Spread half of…
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