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Zucchini contains a lot of water, and freezing seems to pull the moisture to the surface, leaving a “puddle” upon thawing. You can add frozen zucchini directly to soup without thawing, but if you’re making bread, cookies or cake, you should thaw it and blot it dry.
A small tender leafy green with a peppery taste also known as rocket. Often used in salads,…
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WHEN BUYING CABBAGE, look for those with crisp-looking leaves that are firmly packed. The head…
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