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Olive oil and white vinegar makes it worse. I have eczema. Idk what todo. I also wear contacts and I’m afraid to take them out

Such a great idea! Thank you so much!

Key missing shot: removing pizza from oven. My fear is the pizza will stick to the stone and I’ll be stuck.

This probably works if the chili oil isn't that bad, because it actually worked for me when i was cleaning up some spices without anything.

Save abductor muscle for stock😊

The oil wash followed by handsoap seemed to help... just hope it doesnt wear off

Thanks great video

Never soak my chips. Smoke is much better with dry chips!

I've never made lemon curd. I just made it using your recipe and my lemon bars are perfect! i did add the lemon zest. Thanks for a great recipe!!

I use soft spatula so i scrape off the bottom as it thicken it becomes very smooth and creamy

Great hack! If you don't want your pasta to stick just lightly flour the surface. Also, put a big plate or baking dish on the bottom to prevent your oven from getting dirty.

Guys my hands have been burning for 24 hrs. I’m scared to even use the bathroom because when I do I burn myself by accident 😂. HELP.

😂😂😂😂😂😂😂😂😂

I do not soak my chips and it smokes like a chimney for about 45 minutes

Didn't work for me. What if it's been the next day after chopping the peppers and your hands still burn?

Her DNA test came back and it turns out she’s 1/2 pudding.

Why can’t I find a video that says the amount of butter? This is my 10th video

This is honestly mind blowing! forget all that scraping business NEVER AGAIN!

Omg God bless you for sharing this!! My hands and fingers were burning so much 😭😭😭

What a brilliant solution to reduce anxiety of a kitchen mess. Thanks. And removing the paper prevents burning

This is the only video worth watching when it comes to making hollandaise sauce. From the detailed explanation on the science behind it to the seamless "break" fix, she encompasses everything a beginner needs to start making excellent hollandaise sauce. I have branched out to different techniques just to test them but whenever I aim to impress this is the process I use.

What about tialipa cod swai fillets

Hi from North Wales UK I’m going to make this today , thanks for not showing us how to grate and juice a lemon x

Thank you very much!❤

Waow

This is the best chicken I have ever had!! When I make it Compliments galore!

You should try the East Hampton Shucking tool, it's the safest and easiest way to open oysters. You dont hold down the oyster down with your hand. It keeps your hand away from the knife.

Great explanation! Thank you

Geez that looks moist and tender

BEAUTIFUL ‼️‼️‼️🤙🤌🇮🇹🍷

Never trust a skinny chef for flavor. The chef needs to have a thick gut and atleast 2 chins.

Where do I find erbs?

How long would you run the pasta like this?

What is the name of this chef ?

what if i live in canada and gas stoves are illegal because they cause climate change and global boiling?

Recipe is not there

What are the measurements recipes

do you think its better to cook at low heat for longer to make the fat soft?

I come back to this video every holiday that I need gravy, it's so good!

Dont boil the butter

When they are talking about fine cooking , they are talking this fine ass lady

So much fat

This is best & easiest lemon curd recipe. EVER. I had lost the link to this video and sooooo glad to have found it again among the gazillions of lemon curd recipes online.

You can never go wrong with Fine Cooking! I have so many recipes from FC magazines, and recipes are always a hit. I'm happy to have found this one for this Xmas! Thank you for posting!

That's not medium rare, that is medium to medium well already.

OMG! Thank you, my first time making this and it turned out great. My wife knows her foods and sauces. She loved it! 👍🏾

I will try this recipe for Christmas.

The video is so blurry it’s hard to read the ingredients. Does anybody have the written

This is EXACTLY what I’ve been looking for❤️Google read my mind again✨

Who puts basil leaves in the oven before baking?? That’s just nuts