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 Post subject: CI crudite 101
PostPosted: Fri Dec 13, 2013 1:07 pm 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
CI did a "101" piece on preparing vegetables for a crudite (or maybe an antipasti) platter. It's all about how to cut, when to blanch, how to store, etc.

I've used this 101 article lots of times but for the life of me - can't locate it now! I'm sure it was CI and not CC or ATK. I tried googling it as well, but with no luck.

If anyone knows how to locate this article or even - what the real title is - I'd be very grateful.

Thanks!

Gerard


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 Post subject: Re: CI crudite 101
PostPosted: Mon Dec 16, 2013 8:46 am 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
Crudités Done Right is from issue 58, September, October 2002.

Crudites Done Right

_________________
Jim
Weights of Baking Ingredients


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 Post subject: Re: CI crudite 101
PostPosted: Mon Dec 16, 2013 1:23 pm 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
Wow, you're good! Thanks so much!

Gerard


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