Think of this as a science project that illustrates how a liquid can transform into a fatty solid. A delicious science project that requires a lot of elbow grease.
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How To:
Make Southern cornbread-sage dressing with Betty
How To:
Make Santa Maria style salsa
How To:
Smooth out the lumps in your gravy when cooking
How To:
Make tamarind juice
How To:
Emulsify oil and eggs to make mayo
How To:
Make your own butter from heavy cream
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Make Thanksgiving cranberry glaze with Martha Stewart
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Make hot fanny sauce
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Make a basic roux with butter and flour
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Make a delicious Coca Cola sauce for ribs or wings
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Make spaghetti bolognese with leftover hamburger meat
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Make a healthier, lower fat Cajun roux
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Make bacon-sherry beurre blanc sauce
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Make strawberry ice cream hollandaise sauce for omelet
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Make crab dip with Dijon mustard and lemon juice
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Make Ghee (Clarified Butter)
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Make Guacamole with Hubert Keller
How To:
Make Your Instant Gravy Taste Like Homemade
How To:
Make eel sauce
How To:
Make homemade garlic chili oil
How To:
Make Southern cornbread-sage dressing with Betty
How To:
Make Santa Maria style salsa
How To:
Smooth out the lumps in your gravy when cooking
How To:
Emulsify oil and eggs to make mayo
How To:
Make tamarind juice
How To:
Make Ghee (Clarified Butter)
How To:
Make Tomato and Corn Salsa
How To:
Make Hummus
How To:
Make Guacamole with Hubert Keller
How To:
Make a Simple Tomato Sauce
How To:
Make Chunky Guacamole
How To:
Cut and peel an avocado quickly
How To:
Make a traditional beef bolognese sauce for your pasta
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Make your own creamy and delicious yogurt at home
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Make your own roasted garlic hummus at home
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Make spicy salsa verde out of serrano peppers and tomatillos
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Make a zesty red bean and chipotle dip
How To:
Make a spicy salsa out of roasted tomatoes and jalapenos
How To:
Make a traditional garlic sauce, or mojo criollo
How To:
Make a basic white pasta sauce from scratch
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