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(, Sun 1 Apr 2001, 1:00)
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baked ones are tricky as they are like souffles, getting them to stay light is skill/massive fucking luck (delete as your arrogance takes you) ... but a bain marie (well, a deep roasting tin filled with water, let's be honest) makes a huge difference.
(, Tue 27 Sep 2011, 16:46, 1 reply, 14 years ago)
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