This is is riddled with typos, but I thought I would preserve its integrity.
If anyone prepares any of this stuff, please take photos or make a video.
1 thought on “Experimental Chef”
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This is is riddled with typos, but I thought I would preserve its integrity.
If anyone prepares any of this stuff, please take photos or make a video.
Comments are closed.
Those hot bits hit a little close to home.
N.B. – Egg-based glazes should primarily be used for bready foods. It’s probably best to avoid using egg-based glazes on meats such as baked ham. We learned this lesson the hard way one Easter Sunday.