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  1. Herb Sachet for Cooking

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    Sachets of aromatic herbs, such as the classic bouquet garni of thyme, parsley, and bay leaves, add flavor to simmering soups, stews, stocks, and braises. But fishing these cheesecloth bundles out of the pot can be difficult. The next time you use one of the herb packets, tie a length of butcher's twine to the sachet, and then tie the loose end to one of the pot's handles. (Be sure the twine stays clear of the burner.) When the time comes, the bouquet garni will be easy to retrieve and remove.

    Source
    Martha Stewart Living, March 2009
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  2. Jelly Curls

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    Roll out puff pastry into a rectangle, and spread a thin layer of homemade or store-bought jam on 1 half. Fold the other half over. Lightly brush with beaten egg, and sprinkle generously with sanding sugar. Slice dough into 1/2-inch strips; twist and curl each. Arrange on baking sheet, and freeze for 15 to 20 minutes. Bake at 400 degrees until golden, about 15 minutes. 

    Storage: Unbaked jelly curls can be frozen for up to 6 months.

    Source
    Martha Stewart Living, June 2010
  3. Apples Dipped in Honey

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    Perfect for Rosh Hashanah: kids will be bowled over by this idea for apples and honey. Trim the top and bottom of an apple and hollow it out with a spoon or melon baller. (McIntoshes are easy to scoop.) Brush the inside with lemon juice, and fill with honey. Slice more apples for dipping.

    Source
    Martha Stewart Living, September 2010
  4. How-To

    Carve Beef Tenderloin

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    Once the beef has finished cooking, let it rest on a cutting board for at least 10 minutes (this will allow the juices to redistribute). 

    Cut Across the Grain

    Holding meat steady with a carving fork, slice the tenderloin across the grain into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife.

    Source
    Martha Stewart Living, December 2010
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