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Don't keep olive oil above the stove! Oils go rancid easily, and should be stored in a cool, dark place.
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Marinating fish in acid for too long will start to break down the flesh. Keep it quick @ 30 minutes!
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Restaurant secret: place a damp towel under your cutting board to prevent it from sliding around.
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Zest citrus directly into your dish to capture the flavorful oils that are released in the process.
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