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Blueberries

Blueberries are fat-free with only 80 calories per cup. They have more disease-fighting antioxidants than any other fresh fruit or vegetable. They are wonderful for promoting healthy eyes. Recent studies also suggest they may slow down the effects of aging, reduce the build-up of cholesterol and promote urinary tract health by reducing the risk of infection.The North American Blueberry Council suggests:Look for fresh blueberries that are firm, dry, plump, smooth-skinned and relatively free from leaves and stems.Size is not a sign of maturity, but color is. Berries should be a deep purple-blue to blue-black.Stay away from containers of berries with juice stains; soft, watery fruit; or dehydrated, wrinkled fruit.Fresh berries should be stored covered, in the refrigerator and washed just before using. Use within 10 days of purchase.To Freeze
Use berries that are unwashed and completely dry before popping them into the freezer.Arrange berries in a single layer on a baking sheet; then, when completely frozen, transfer to plastic bags or freezer containers.Wash just before using.Properly stored, frozen blueberries should last up to two years.

 

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Clarified butter
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Blanching
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Bouquet garni
Bouquet GarniA classic bouquet garni, often called for in French roasts, soups, and stews, includes:1 part leaf thyme1 part whole peppercorns4 parts finely chopped parsley1 bay leafFresh or dried herbs can be used, or a combination of both. Place herbs and seaso (Upload by user)

Braising
BraisingBraised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist heat, slow cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before brais (Upload by user)

Brining a chicken
Brining a ChickenGood Southern cooks swear to brining a chicken before frying it. Here`s how to do it.Pour 4 cups of cold water into a large bowl. Add 1/2 cup sugar and 3/4 cup kosher salt. Stir to dissolve. Place pieces of a whole chicken, cut up, in brine, then set aside in a co (Upload by user)

Chicken stock
Chicken StockIn a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water enough to cover them by 5 inches. Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole, cut up, raw (Upload by user)

Citrus curls
Citrus CurlsUse a zester to cut the lemon, lime or grapefruit peel into long strips. Wrap strips around a chopstick or drinking straw and let sit for 30 minutes. Cut to desired lengths. (Upload by user)

         
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