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March 16, 2020
How to Rescue Overproofed Dough
November 20, 2018
Scott Heimendinger explains the science of emulsions using a holiday staple: gravy. His version uses small amounts of xanthan gum and lecithin to emulsify flavorful jus with fat to create an incredibly rich, completely bird-flavored sauce.
The Best Way to Brine
Molecularly Creamy Mashed Potatoes
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