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Remove the papery oter skin. It tends to flake and burn, and you don't want it in your final product.
Cut off the top of the bulb with a sharp chef's knife. Brush with oil, wrap in foil and bake.
For a vinaigrette recipe, let the cooked garlic cool, then squeeze the softened garlic out of its inner skin into a blender and pulse for a few seconds.
In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3…
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Foam cakes are done when the top springs back when touched with your finger and the cracks at…
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