COOKING WITH MMM... MAMA LIKEY!: TATER TOT EXPLOSION

Bill's second foray into the cooking show world... watch what he whips up! TATER TOT EXPLOSION You need... -- 1/2 pckg. of Tater Tots -- 1/2 cup of milk -- 1/2 pckg. of cheddar cheese (or any kind you like) -- 6-8 eggs -- 1/2 pckg. cubed ham (or any meat/veggie you like) -- Small amount of chopped raw onion -- Several dollops of butter Arrange tater tots and ham in 8x12 pan (ungreased). Whip butter, milk, onion, and eggs together. Pour mixture over tater tots and ham in casserole dish. Bake at 350 degrees for one hour until golden bubbly. Remove from oven, cool... then ENJOY!

How to Make Crab Stuffed Shrimp : Cooking Crab Stuffed Shrimp

How to prepare and cook crab stuffed shrimp; get expert tips on homemade seafood recipes in this free cooking video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard

How To Make Linguini With Clam Sauce : Adding Wine When Cooking Linguini & Clam Sauce

Learn how to add wine to the pan when cooking linguini with clam sauce; learn more about making traditional Italian food in this free cooking video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard

Fissler pressure cookers - faster, safer and healthier cooking

The Fissler Blue Point pressure cooker will surprise you how many. Only you're looking for, you might think it's too easy to be a pressure cooker that I mean., Pressure cookers are awkward and embarrassing to watch. There is nothing close to it to know that innovative design is a classic of the 21st century.

Items which are not classified as high on the design of this page often, when it comes to function. However, it produces a Fissler extremely stable pressure cooker.

Durability, quality means in a pressure cooker. Imagine the build up of pressure inside the pressure cooker -. Pressure cookers lower quality can be dangerous if they can not handle the pressure no pun intended. Therefore, the length and weight is important.

Fissler Blue Point Series "have revolutionized the modern pressure cooker> Pressure cooking methods. With class security features of the world that are released, an automatic pressure release valve and a pressure pad lock keeps lid opens the oven until all are under pressure before, your family is safe from accidents pressure . In addition, you will be pleasantly surprised to learn, cook in silence and odors do not escape into your kitchen. There is no resemblance to those old-fashioned grandmother be used.

Fissler pressure cooker is a contradiction in terms. It seems difficult, with all its security features and yet is very easy to use. Has not been set up through the steam and how to control them, because it has an automatic function that makes sure that the internal temperature constant concern. It allows you to steam when it's hot or when the pressure becomes too great.

It is also versatile. Normally keep yourKitchens> waste of time recipes you want to hurry and use the pots and pans to normal contours. Stoves have been known to burn and long vulnerable to food. This is not the case Fissler. You need to cook delicate foods like vegetables? Use the "soft". You need to make a meal "boys" as beef stew or chest? Use the "Speed". Just like its motto - perfect.

Pots, which appearsshould be the most complex difficult to clean, right? Wrong. Fissler takes its ease of use even more to ensure that cleaning is a breeze, even in the dishwasher.

Like its release characteristics of the steam and unintended, it seems as if the incident side Fissler released - security issues, maintenance, noise and smells. Now the benefits of pressure cooking is here to stay. You can cook a meal rather complex over time in less than 70%, use 50% less energy andFor all the healthy nutrients. Surprise, surprise, surprise!

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Fagor Pressure Cooker - A tool for easy cooking

With the onset of pressure cookers, cooking has never been so easy. Profit motive kitchens in Europe and the increasing demand from day to day. Everyone thinks, Fagor, when his flock to speak. Fagor is one of the largest European producers and manufactures a unique range in all ramifications. The company is a leading brand of cookware, the company is based in Spain and has the reputation of being the fifth largestequipment manufacturer in Europe.

Fagor pressure cookers are famous for their unique characteristics are not limited to use in order to reduce the cooking time, excellent design and production, are also very simple. It meets and exceeds all the positive features and functionality that these products may have. They are complicated search for the essential focus has not works, that the functions Fagor them for you. Personally, I think that 99% of them in terms ofDesign. All kitchen users would appreciate the uniqueness of this product because it was made especially for children and cooking the food media, would also be an advantage for professional chefs and gourmets as well.

Fagor is available in different sizes and shapes, their prices depend on these parameters. The different types of pressure cookers, Fagor is the duo, elite, beautiful, fast, and the future. All of the above Fagor pressure cookers are ergonomicallydesigned for easy handling yet stylish and contemporary design. Most models are available in different sizes, ie 4QT, 6QT, 8QT, 10qt, 10qt size, with all preserved and can be used for pressure cooking. Because the producers are very safe, the efficiency of their products will have a guarantee of lasting 10 years, a cooker recipe book pressure with dishwasher.

Prices vary depending on the type and size. The price varies between$ 60 - $ 130 I recommend it.

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Venison - Ideas for cooking a venison recipe

'Tis the season for Wild! "

Hunting season opened the week before Thanksgiving in Virginia. Since we are in North Carolina, because no matter if the hunting season opened in Virginia?

I was born and raised in Virginia and my parents still live there and hunt my father almost every day of the season. It has already killed two deer and once in the holiday weekend went, we brought a little 'home to freeze. I feel very lucky, a resource (DAD) have. It 'best buysand cheaper.

I grew up in stuff I like. What we do with it? Now my favorite recipe of all is to Julia Child recipe for Boeuf Bourguignon to follow. I myself was at a private party for 150 people and even if labeled, you do not see people, people label and many of those who swear not to eat wild game, loved him. Better yet, "said Hunter, eating wild all the time to us was the best I have ever tasted.

What we do with it? Deer, roeShots (my nephew JJ husband Chris is the best), Venison ground in everything from Spaghetti to Sloppy Joes, Barley Soup deer, roe
Mushroom soup, grilled marinated venison kabobs, sausage deer, Wild Wing Mode, roast venison, venison roast stuffed Chili deer, roe
Daube, venison, venison chops, medallions of venison, venison braised in Vinegar, Venison Enchiladas, Burritos deer. This is enough to cook!

My daily venison stewRecipe:

2 pounds venison stew

1 small onion, peeled

various branches of the conversation, thyme and 1 bay leaf

3 tablespoons olive oil

2 cups chopped onion

1 cup chopped celery

1 cup chopped carrots

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 bay leaves

04:01 cup flour

4 cups stock

Rust 4 potatoes, peeled and diced

4 carrots, peeled and sliced

3 T butter

04:01 cup flour

Salt andblack pepper

Crispbread

Pressure Cook with herbs and onions with enough water to cover for 30 minutes under pressure people. If you are not a pressure cooker, you can
simmer, it just takes a lot longer. added Cool, strain reserved. Shred Wild.

Saute onions, celery and carrots in olive oil until the onions are translusent. Add garlic and cook another minute. Add to wildlife and stock. Add the potatoes,
Carrots, thyme and bay leavesLeaves. Cook until potatoes and carrots are done. Season with salt and pepper. Make a roux with the butter and flour
Stir until brown. Add to my game from heat and stir to remove lumps. Serve with bread for dipping.

For another great game recipe: Visit our recipe-of-the-week Venison Bourguignon] [http://www.swankcatering.com/venison-bourguignon.html

I recognize that not everyone has access to the game and many people have an opinion on him,But I know that if you want beef, you'll like these recipes.

The population of deer, at least in our region are enormous and a real threat. We have connections all over the vineyard to keep them out.
Too bad my husband does not hunt, because it helps reduce the population and keep good food on the table. In the meantime, enjoy this
Recipes for venison, and if you want the recipes from the list above, do not hesitate to ask.

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Cooking with the new Xpress All-Redi-Set-Go

Xpress Redi-Set-Go makes it fast, delicious healthy meals a breeze. See more at www.RediSetGo.com Cathy Mitchell has designed the guru of cooking Xpress Redi-Set-Go on the popular GT Xpress 101 grill improve. Get Ready Set Go for cooking, grilling and steaming with the most versatile electric grill cook covered Express.

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The Nutritional Benefits of Cooking With a Pressure Cooker

A Pressure Cooker uses Pressurized Steam to cook your foods, so very little water is needed. When you cook vegetables in a pan with added water, much of the vitamins and nutrients are leached out and thrown away with the water. With a these cookers most vitamins and nutrients remain in the food and are better preserved because of the shorter cooking time.

Another healthy benefit is that you do not have to use oil. You only need the amount of water suggested in your recipe. You can use oil if you want to, but of course your heart and arteries will thank you if you do not. Also, most meals cooked in a pressure cooker can be made with 3 or 4 of the main food groups to give a more balanced diet.

There are many types of dried beans that are very nutritional and inexpensive. Most of us pass them by because we know we will never think to put them in water to soak the night before. With a Pressure Cooker soaking is not necessary and many dried beans can be cooked in approximately 30 minutes or so. Adding these types of beans to soups, stews and any other meals you prepare can really bring up the nutritional value of these dishes.

Pressure cookers also cook with such a high level of heat that they kill bacteria and germs in the food your preparing.

Last but not least is the fact that homemade nutritional meals can be made so quickly with a pressure cooker, you will be far less likely to stop by that fast food joint!

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Cooking with Mother Rima: Chickpeas (Garbanzos)

esotericteaching.org Ingredients Cloves Large Cardamom Cinnamon Sticks, Tomato pure Ginger and Garam masala Soak the garbanzos overnight and then place in pressure cooker, add some more water until they are submerged half an inch. Add salt, cinnamon sticks, cloves and cardamom. Once the pressure cooker whistles once, reduce to heat to simmer and wait twenty minuets. Next to make the masala, heat some ghee in a pan and then add tomato paste and some ginger. Once these are mixed in reduce the heat to simmer and stir for twenty minutes. When the ghee begins to separate from the mixture you know it's ready. Add the masala to the cooked garbanzos, mix it together, add one forth a spoon of turmeric powder some salt, pressure cook again until one whistle. Once this is done add garam masala to the cooked garbanzos, then heat some ghee and pour on top of the garam masala. Offer to the Lord and enjoy. Hare Kṛṣṇa!

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Cooking Beans in Pressure Cooker

OK, so you have one of these amazing pots and now you are wondering about cooking beans in a pressure cooker. Actually this is one of the simplest things you can do. It is fast, easy and very tasty.

Once you have your beans fully cooked, they are ready to be used in a wide variety or recipes, even recipes calling for canned beans. They are soft and tasty and all you need to remember is to adjust the seasoning.

So here goes with the basic method:

I always start by soaking the beans in hot water for an hour. Place the beans in a suitable bowl, pour boiling water over them and soak for an hour.

After the soaking process, drain them and place them in your pot. Cover them with water, up to a few inches above them and close your pot. Now you can place it on the stove and cook it at the highest pressure for about thirty minutes and you're done. You are now ready to make any dish you desire with them.

You will be surprised at how soft and tasty they will be. Now you can use any of your favorite recipes to make tasty bean dishes. Our family particularly loves a nice thick and tasty soup. I add lots of stuff such as fried bacon, onions, potatoes, sweet potatoes and veggies to it.

All you have to do with it now is cook it for about another fifteen minutes to thirty minutes and your soup is ready. The time will depend on the amount of veggies you add and how finely you have chopped them.

One very important thing I have to draw your attention to is, never add salt to them until they are completely soft. If you add the salt before that, you will never get them really soft no matter how long you cook them!

So, as you can see, cooking beans in a pressure cooker is really fast and easy.

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Slow Cooking Summer Meals

Harry Smith and Maggie Rodriguez help Katie Lee Joel make brisket in a slow cooker, a great way to treat Dad for Father's Day.

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Check Out Cooking Pot

Cooking Pot Review

Cooking Pot Overview

Cooking Pot for Cuisinart CPC-600 Pressure Cooker.

Available at Amazon Check Price Now!

Related Products

Customer Reviews

*** Product Information and Prices Stored: Jun 30, 2010 00:35:19

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Testing the Sun Oven Solar Cooking Device

I tested the Sun Oven solar cooker at the Denver Urban Homesteading Group's spring picnic of 2009. For more visit www.livingasimplelife.com or http .

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Turkey Cooking Time - How Do You Know When It's Done?

Whether you just fancy a turkey for dinner, or it's thanksgiving and you are preparing the traditional turkey meal, you will need to get the cooking time right. Different sizes of turkey take different lengths of time to cook, and while an overcooked, dry turkey is not a very tasty meal, the alternative - an undercooked turkey and the risk of food poisoning, is even less attractive. While steaks are OK to consume rare, poultry has a much higher risk of disease from being consumed undercooked.

What to Consider

The cooking time of a turkey depends on several factors, including the method of cooking, the dish used to cook it, the size, and whether or not the turkey is being cooked from frozen or fresh.

You can get guideline cooking times from most cookbooks, and many cookery websites offer calculators that will help you work out how long the turkey will take to cook. The standard times are usually based on weight, and whether or not the turkey is fresh or frozen. Don't forget to adjust the time - fan assisted ovens, for example, usually cook more quickly than non fan ovens.

There is one other option worth considering. You can the turkey hot line which several manufacturers have started and ask an expert what they think the best turkey cooking time is. Bear in mind however, that there are many variables which have an effect on the required cooking time, so it is always best to check the internal temperature of the turkey with a cooking thermometer. Don't just set the timer and forget about it.

A Simple Guideline

As a rule of thumb, a 10 to 20 pound turkey should be cooked after being roasted for five hours. A bigger bird - in the 20 to 30 pound range, will need six hours of roasting time. If possible, don't just rely on those numbers - try to use a meat thermometer to test the turkey - a fully cooked turkey should have an internal temperature of 165 degrees.

Remember to baste the turkey often - or cook it in a roasting bag, so that it stays moist and does not dry out. The main course is the most important part of the meal, unless, of course, you are happy to just order pizza to replace it if it doesn't work out!

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Enjoy Cooking Using These Highly Innovative and Reliable Weber Gas Grills

For people who are looking for the ultimate cooking and grilling equipment, why not try these highly innovative, reliable, and heavy-duty Weber gas grills. Currently, Weber owns some of the finest grill lines available including the Weber Summit, Weber Genesis, and Weber Spirit grills. These Weber grills are equipped with the latest technology and features that are guaranteed to make cooking a truly fun and convenient experience. Furthermore, Weber also features other impressive gas grill products such as Weber Q grills and other portable grills.

Weber Summit Grills

The Weber Summit grill line includes 12 different products, each of which has its own unique special purposes and features. These Weber gas grills include the Summit S-670, S-660, and S-650 products, which share impressive common features like tool holders, handle lights, and rust-free Flavorizer bars. Aside from their stainless steel color and design, these specific products also have Snap-Jet ignition systems, lighted control knobs, and a total six burners for multiple cooking capabilities.

Additionally, the Weber Summit grill line also covers products such as the Summit E-650, E-620, and E-450. These innovative Weber gas grills share similar advanced features including sear burners, rotisserie burners, and smoker burners. Dubbed as the Pinnacle of Grilling, this product line also comes with other convenient items and features like exclusive Weber recipe books, limited warranties, and highly advanced burner ignition systems. Other remarkable grills included in this product line are the Summit E-420, S-470, and S-460.

Weber Genesis Grills

Spearheading the Weber Genesis grill line are wonderful products such as the Genesis EP-320, E-320, and E-310, which have convenient features such as the Electronic Crossover ignition system, multiple steel burners, and rust-free cooking grates. At the same time, these Weber gas grills also have flexible hoses, stainless Flavorizer bars, and elegant steel frame designs. Generally, each grill has swivel casters, locking casters, and rust-free work surfaces. These Weber gas grill line also includes the Genesis EP-310, which is available in different colors, and the S-320 as well as S-310, which come in sophisticated stainless steel color and design.

Weber Spirit Grills

For individuals who are looking for high-performing yet very affordable cooking and grilling equipment, the Weber Spirit grill line is the right one of the choose. Included in this group are beautiful Weber gas grills like the Spirit E-320 and E-310, each of which boasts three burners. Meanwhile, those who prefer Weber gas grills with two burners can buy the Spirit E-210. Besides this simple difference, these three products definitely make cooking a fun, enjoyable, and convenient thing to do. Basically, these items cover a cooking area measuring 424 square inches, with extensive grilling features like Flavorizer bars, warming racks, and state-of-the-art ignition systems.

In terms of composition, these Weber gas grills come with durable swivel back casters, rust-free work surfaces, and secluded tank storage areas. At the same time, each of them has aluminum end caps, built-in thermometer for better cooking efficiency, and an elegant black color and design for a more appealing and attractive look. Thanks to their compact designs, the Spirit E-320, E-310, and E-210 are guaranteed to fit perfectly well anywhere they are placed, even inside houses or at backyards where lots of cooking usually take place.

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Solar Cooking, frying up some hot dogs

Fresnel lens out of a big screen tv. I built this and had to test it out. first i boil some water, then break out the dogs. water boiled from cold in 10 min, the dogs took the same. Hot dogs never tasted so good.

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Mexican Cookware - Equipment Used in Mexican Cooking

Mexican cooking at home doesn't have to an impossible task to accomplish. Try using the following kitchen equipment for the next in-home Mexican meal.

Comal: Basically, a comal is a cast iron griddle and is used without oil. It's flat with a handle and is used for making tortillas and roasting foods that require no oil. Mexican comals also can be made of clay.

Molcajete and Tejolote: Mortar and Pestle, these are used for crushing and grinding herbs, spices and seeds. The bowl and grinder are made from porous volcanic rock and are still used today. You can also make traditional Mexican salsa in the Molcajete and Tejolote.

Prensa (Tortilla Press): A tortilla press can be metal or wood, with two hinged plates and a handle. A tortilla press is used to flatten the dough for making tortillas.

Tamale Steamer: Tamale Steamers can be purchased at any Mexican cuisine store or market or you can make one yourself. Using a large enough stock pot to fit a metal colander lined with foil in the bottom, pour about an inch of water in the pot. The foil keeps the tamales from touching the water. Place the tamales in the colander and cover with a clean kitchen towel. Cover the pot tightly with a lid.

Cazuela: a clay pot or bowl still used in Mexico today for boiling corn, stews and beans. Though many Mexican households now use Olla Express (Pressure Cooker) to make beans, they still place the beans in a cazuela for the final few minutes of cooking to give beans that authentic Mexican flavor.

Metate y Mano (Hand Grinder): This tool looks like a short 3 legged table with a concave surface about the size of a platter. A large cylinder of stone is used for grinding spices, herbs and seeds. You can also find larger versions made for sitting at. Metate y Mano is made from stone or lava rock and is still used today in many Mexican households.

Molinillo (Wood Whisk or Stirrer): This ancient tool is used to create foam in hot chocolate. Place between your hands and rotate the whisk back and forth briskly. Molinillos can be plain or highly decorated.

Olla: A bean pot made of clay. Most Olla's are beautifully decorated and glazed. Cooking beans in an olla gives beans a far superior taste than cooking them in metal pans or even a slow cooker. Olla's look beautiful sitting on the counter when not in use and make a great gift. Fill the pot with bags of beans and seasoning and give to your friends or relatives who love authentic Mexican cooking.

Most of the cookware mentioned above can be purchased online, in a specialty Mexican market or store.

Can't wait to learn more about Mexican cooking? Visit Mommies Magazine for more Mexican Cooking Techniques that you won't want to miss.

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DreamPot - The Official Thermal Cooking Video (Part 2)

Recipies and demonstrations - thermo cooker, rice maker, yoghurt maker, warmer and cooler...cooking caravaning camping

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Pressure Cooking Vegetables (Glazed Root Vegetables)

The pressure cooker is the perfect companion for vegetables because they cook fast while retaining their garden fresh color and healthy nutrients. Chef Marty Cosgrove takes these hard root vegetables and cooks them to perfection in less than 5 minutes. This recipe is available at: www.discoverpressurecooking.com Chef Marty Cosgrove is Sales Director at K-Paul's Catering Expedition in New Orleans, a Paul Prudhomme company. He travels with Chef Paul to many special culinary events around the world. He is a graduate of Baltimore's Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat.

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Cooking - The Basic Equipment

If you're just starting out on your culinary journey, you may find the array of kitchenware available on the market a bit baffling, so here's a quick guide to the must-haves for the first-time cook.

Pots and Pans - A student or single person may get away with one frying pan and a couple of saucepans, but a keen cook or a family would certainly need more. Ideally, I would recommend a small (20 cm) frying pan and a large one (24-28cm), preferably non-stick or very well-seasoned stainless steel. In addition, at least three stainless steel saucepans between 16 and 24 cm plus a large (24cm) and small (18cm) non-stick. The stainless steel ones will be fine for boiling eggs, rice, pasta, potatoes and vegetables and the non-stick ones for sauces or frying off meat and onions for chilli or a casserole. Buy the best quality you can afford, but avoid cast iron, which is just too heavy to be lifted by a single handle, especially if it's full of boiling water and potatoes.

Oven Dishes - Casserole dishes of varying sizes are useful. I like Le Creuset cast iron because you can use it on top of the stove to seal meat and prepare your dish, put it in the oven to cook, then put it on the table to serve, thus saving on the washing up! Because they have two handles, the weight isn't such a problem. A baking dish is also a must if you're going to make lasagne, cannelloni or pies of any kind topped with sliced or mashed potato - earthenware, glass or cast iron is fine. If you want to make pies topped with pastry, then a proper pie dish is almost essential and the same goes for quiche - it really needs the right dish for the job.

Bakeware - If you're going to try your hand at baking cakes, try to choose an all purpose cake tin that you can use over again. The type with a loose bottom or spring-loaded sides make getting the cake out of the tin much easier. For bread, a loaf tin is a must, but you can also use this for meat loaf or paté. A couple of flat baking trays are handy for meringues, biscuits (cookies), sausage rolls and similar items. For individual cakes, buns, tarts, mince pies or Yorkshire puddings a twelve hole tin is a must, preferably non-stick.

Utensils - A selection of wooden spoons is essential. For all other utensils, it's safest to choose acrylic as they won't damage non-stick pans. You will need a slice, a spatula, ladle, slotted spoon and masher.

Knives - Buy the best knives you can possibly afford, but at least get one really good, all-purpose cooks' knife and a decent steel to sharpen it. When selecting knives, ask to hold them and weigh them up in your hand. A good cooks' knife should feel comfortable to use and should be quite heavy. The handle should give you a good grip - you don't want it slipping out of your hand and spearing you in the foot. When you find the right knife, you will know!

Chopping Boards - I prefer acrylic because they can go in the dishwasher for a really good, hot, clean. Some people like to adhere to proper kitchen hygiene rules and keep separate boards for raw chicken, raw meat, cooked meat and vegetables. Others like a nice solid wooden block. It's all down to personal taste.

Miscellaneous Bits. As well as the above, a selection of glass or plastic bowls in different sizes is useful for mixing and plastic boxes for fridge storage are a real boon. Other oddments may include a rolling pin, garlic press and potato peeler, although you can survive without these.

That just about covers the basics. In our next article we're going to look at some labour saving devices.

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