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Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added over 2 years ago

best thing to do is make a parchment paper lid. I made a video showing how easy it is. http://ruhlman.com/2010... but you can cover with foil as well or pyrex dish works great too, no need to preheat!

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