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Why use (and how much) White Vinegar when Poaching Eggs | Chef Michael Adams

September 23, 2020 Steven Horn
In tip and technique Tags Chef Michael Adams, Michael Adams, white vinegar, poached eggs, how to poach eggs, hotel bethlehem, bethlehem, PA, Pennsylvania, lehigh valley
← How to trim the fat on a Lamb Shoulder and Wrap it in Twine | Chef Michael SolomonovHow to cook using alcohol | Chef Lee Chizmar →

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