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So I whisked over to Amazon.com.
As they melted, I whisked the concoction into a ganache.
I whisked past them in the cold, dark, deserted lobby of my building.
The next day I whisked together another batch, stirring in minced anchovies at the end.
I whisked together a similar vinaigrette for a salad of green and wax beans.
I whisked it with a little salt, pepper, dijon mustard, and red wine vinegar.
Similar(42)
When I whisk garlic into yogurt, I'm hardly a renegade.
Once simmering, I whisk in a little of the roux mixture to thicken it, season, and compare the two.
I whisk egg yolks, cream, mustard, lemon juice, vinegar and just a touch of olive oil to a rich sabayon-like consistency.
I whisk it into vinaigrette before dressing a salad; add it by the teaspoon to the relish of fresh plums and jalapeños that I make each summer; and, whenever I'm feeling snacky, sprinkle it on chopped cucumbers.
I whisk together egg whites and fructose (oh, Raymond, how I've missed your predilection for pricey fruit sugars) into soft peaks while melting chocolate in a bain marie.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com