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remaining meat on the other side in one large piece. Slice it after it is removed. Standing Beef Rib Roast 4 Create a flat base by sli cing away one end of the roast. 5 Slice the meat across the top of the roast. Cut vertically along the bone to remove the slice. 6 Serv e or plate the slice by using the fork to steady it while you insert the knife under the slice. 7 Cut the standing rib roast according to your serving method or your guest's request. It can be cut either in very thin slices or up to slices 1/2 inch thick. Pork Loin 8 Bu 7 Day Diet y a pork loin with the backbone removed or have it removed at the meat counter. 9 Make portions with a bone in by slicing down the cent er between each rib. 10 Create thinner slices by slicing along each rib bone and serving alternating slices with and without a bone in. chicago sgs golfst Goose, Turkey and Other Poultry 11 Remove the drumsticks first by slicing through the joints. Hold up the drumstick by the bony end an .

oon as you see the mixture loosen and turn grainy. Adding oil too quickly to an egg yolk or forcing more oil than it can hold will brea k an emulsion such as mayonnaise. 2 In a separate bowl, whisk together a fresh egg yolk and 1 tbsp. lemon juice. 3 While whisking const antly, drizzle the broken mixture very slowly into the new yolk. If you're using a blender, transfer the mixture back into the blender jar. 4 Continue whisking or blending in more oil slowly until you obtain the desired consistency. Unrefined oils such as extra-virgin o 80 10 10 Diet live oil tend to separate easily, so use pure olive oil or another refined oil to make a more stable mixture. Saving a warm emulsion 5 Prepare warm egg-based mixtures like hollandaise or be'arnaise sauce in a double boiler over hot (barely simmering but not boiling) wat chicago sgs golfst er to help prevent breaking and curdling. Whisk in melted butter slowly. Take care not to add more than the yolks can hold. 6 A thin li .

ely, you'll need to add a fresh egg yolk to rebind the liquids. In another bowl, whisk together 1 egg yolk and 1 tbsp. cold water or cr eam. 8 While whisking constantly, very slowly drizzle the broken, still-warm sauce into the new egg mixture. 9 Return the sauce to the double boiler. Whisk constantly until it thickens to the desired consistency.1 Rinse the head of broccoli before cutting it. 2 Pat dry with paper towels. 3 Select a small sharp knife or a pair of clean kitchen scissors. 4 Follow the stem up from the base as it separates Abs Diet into smaller and smaller stems. Cut only the stems that connect to the top or bulbous "floret" part of the broccoli. 5 Cut the stems a bout an inch or so below where the florets start. 6 Carefully pull away the florets at the base of the stems. Each floret piece should chicago sgs golfst be about the diameter of a quarter. 7 Cut off more stems until you get up to the remaining florets, and repeat. 8 Peel the bottom porti .

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