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Good point - the first 2 or 3 pages are nothing but techniques. And the nice thing is that a lot of them can be applied to just about any recipe.
Anybody know why APL says no olive oil for "glistening" the meat prior to putting it on the grill? He specifically calls for canola. It's got a higher smoke point, but I wouldn't think it's enough to make a difference. He also bastes with olive oil and butter. Ideas?
I got the 610 4 years ago with the serrated blade, but without the sharpener or gloves. So far so good. Although I am looking at some cut-resistant gloves for my mandolin and would sure use those with the slicer if I had them.
I have used foil pans, cheap 9x13 baking pans, and now a nice new Fat Daddio 15-inch round commercial cake pan. The new commercial pan just about wiped clean after doing a turkey on Saturday. Very nice.
If you can get a nice pan for the price of a crappy pan, get the nice one.