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06-02-2008, 10:02 PM
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#6 |
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dar512 is now Pete Zicato
Join Date: May 2003
Location: Chicago suburb
Posts: 4,968
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Here's another - prompted by Monster's post in Foods.
There's lots of ways to keep from introducing lumps into sauces and such. But if you're like me, you will get lumps from time to time. In this case, the whisk is your friend. Every cook should have a whisk on hand if only for this purpose.
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