Author: Shirley Pats

Cured Meats | Prosciutto

Help! My Prosciutto Is Too Salty!

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Sous Vide | Tips & Techniques

Can You Use an Immersion Circulator for Cheese Making?

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Sous Vide | Tips & Techniques

Sous Vide Evaporation: How to Deal With It

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Sous Vide | Tips & Techniques

Do I Need a Vacuum Sealer for Sous Vide?

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Sausage | Sausage Making

Vegetarian Sausage Casing: Everything You Need to Know

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Sushi

How to Store Sushi Grade Fish

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Sushi

How Long Does It Take to Make Sushi?

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Sushi

What to Do With Leftover Sushi? (Solved!)

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Sushi

What Is the Crunchy Stuff on Top of Sushi?

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Sushi

Should I Use Toasted or Untoasted Nori for Sushi?

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