Slim Gourmet Freeze: sugarless fruit freezing tips
A 1979 United Feature Syndicate guide outlines no sugar added methods for freezing fruit. It covers handling darkening fruits with ascorbic acid, lightening flavors with mild heat, and freezing berries without additives, plus step by step prep for apples peaches pears apricots and more.
Tenderloin trimming and portioning techniques for steak cuts
Guidance on trimming the tenderloin including removing the fat lump and membrane, trimming the opposite side, and choosing portioning methods. Describes preparing steaks from the large and small ends, butterfly method, halving and flattening, and using leftovers for stroganoff fondue or roasting.
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