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Why do I always say ‘Set aside for an hour before cooking’…
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How to Carve a Bone-In Leg of Lamb
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Why Kosher Salt?
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How to Trim a Pork Tenderloin and Why do it…
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What is ‘Supreme’ of Chicken and how to make it…
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Grilling and Roasting….S&P, Dry Rub or Marinade?
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