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Rest the tip of the steel on the work surface. Hold your knife at a 20° angle at the steel. Start with the heel of the blade against the steel and draw the blade up across the steel until you reach the tip of the knife. Repeat five times on both sides of knife blade. Repeat as needed.
Place dough on a piece of waxed paper. Lightly flour the dough, and roll it into a…
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The recipes in this cookbook often instruct you to butter the foil in you pan before pouring in…
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