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Break cold eggs, one at a time, into a custard cup, small measuring cup or saucer. Holding the dish close to the simmering liquid’s surface, slip the eggs, one at a time, into the liquid. Cook, uncovered, until the whites are completely set and the yolks begin to thicken, about 3-5 minutes.
Sherbets are lighter that ice creams, richer than sorbets and smoother than granitas. Sherbets…
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To check the temperature at the end of the roasting time, place a meat thermometer into the…
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