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To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in. slices. If the roast is tied, remove the string as you carve to help hold the roast together.
Meat labels give you a variety of information. The label states the type of meat (beef, pork,…
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To test a stirred custard for doneness, dip a metal spoon into the hot mixture. If the custard…
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