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Tools of the trade: Use a fat skimmer or metal spatula to gently lower the salmon (or other food) into the cooking liquid so that it's completely submerged.
Begin by glueing a 3-3/4-inch felt circle to the bottom of a 4-inch x 9-inch tall foam cone.…
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Roll out dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with…
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