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y when its internal temperature has reached 165 degrees, as recommended by the USDA. Remove the turkey only once it has reached the rec ommended temperature.1 Look at your recipe for the use of lemon juice to determine the best replacement option. 2 Replace each part of lemon juice with either ? parts of lime juice or ? part malt vinegar when the lemon juice adds flavor and acid to a recipe. For example , a recipe requiring 1 tsp. of lemon juice would use either ? tsp. malt vinegar or ? tsp. lime juice. 3 Dissolve one vitamin C tablet i rockbound audio book n water, using the same amount of water as required lemon juice. Opt for this replacement when the lemon juice is used to prevent cut a pples, bananas or potatoes from turning brown. Toss the cut fruits or vegetables in this lemon juice substitute, and drain before using aftershaves in . 4 Mix in your chosen lemon juice replacement to the recipe when it calls for the addition of lemon juice.1 Run your tap water until i .

urchasing to determine its type. If the ham has a label that warns you must cook it before consuming, it is a fresh ham. You must refri gerate these hams. If the ham has a curing label, determine whether it is a dry curing or a wet curing. 2 Dry cured hams can be stored at room temperature in the original packaging for at least one year. The ham will still be safe to consume after one year, but the qual ity will begin to deteriorate. 3 Wet cured hams can be stored in the original packaging at room temperature for up to two years as long eDiets as the package does not specify refrigerating it.1 Prepare plenty of spacious "landing pads" for caterers. Caterers normally bring man y bulky pieces of equipment to cater an event or party, especially thermal food transport boxes and crates of supplies and utensils. Yo aftershaves in u can make loading the kitchen easier by designing your kitchen to feature wide clear paths from the kitchen entrance to the outdoors, .

ment can be stored for an hour or two out of sight. A butler's pantry, just off the kitchen, is ideal. 3 Design wide "prep" counters. C aterers must often assemble or finish dishes before presenting them to your guests. Provide a long open counter space for this finishin g work. Avoid cluttering this counter with decorations or appliances that won't be used very frequently. 4 Accommodate the need to refr igerate some beverages and wines. Refrigerators with very generous icemakers are available for home installation. Installing wine and b simple outline templates everage reach-in coolers at the ends of counters and islands is also handy. 5 Instruct your kitchen design contractor not to hang cabin ets over the prep counter too low on the wall. The caterers should be able to work comfortably along the prep counter without having to aftershaves in duck under low cabinets. 6 Light the prep counters and areas very well to prevent casting shadows while working on something at the co .

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