Preparing a Water Bath for Cheesecakes

Using a double thickness of heavy-duty foil, make a 18-in. square. Center springform pan on foil, then tightly mold foil around pan.

Place spring-form pan in a larger pan, such as a larger…

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Preparing Artichokes

Rinse artichokes well. Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice to help…

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Preparing Asparagus

To prepare asparagus, rinse stalks well in cold water. Snap off the stalk ends as far down as they will easily break when gently bent, or cut off the tough white portion. If stalks are large, use…

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Preparing Batter-Dipped Sandwiches

Combine filling ingredients and spread over half the bread slices. Top with remaining bread; set aside. In a shallow bowl, whisk batter ingredients together. Dip both sides of the sandwich into…

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Preparing Brussels Sprouts

Remove any loose or yellowed outer leaves; trim stem end. Rinse sprouts. When cooking brussels sprouts whole, cut an X in the core end with a sharp knife.

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Preparing Chilis

Chili peppers contain a skin irritant called capsaicin. When handling chili peppers, wear rubber or plastic gloves and avoid touching your eyes or face to prevent burning your skin or eyes. Wash…

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Preparing Dried Beans for Cooking

Soak dried beans such as navy, great northern, pinto and kidney beans before cooking. There are two methods for soaking beans - the quick soaking method, which takes a little over an hour and the…

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Preparing Garlic for Roasting

With a sharp knife, cut off the top of each head of garlic, exposing the cloves inside. Place in a small baking dish or place bulb in heavy-duty foil.

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Preparing Hard-cooked Eggs

To prevent cracking, remove eggs from fridge 30 minutes before cooking. Place eggs in a single layer in a large saucepan

Immediately remove pan from heat and cover. The residual heat in the…

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Preparing Leeks

Remove any withered outer leaves. Trim root end. Cut off and discard the green upper leaves at the point where the pale green becomes dark green. Leeks often contain sand between their many…

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