Write an article based on this "Rinse the lemon. Set your tool over a cutting board. Grate the yellow skin only. Rotate the lemon and repeat."
article: Cleaning fruit is especially important when you plan on eating the peel. Scrub vigorously under hot, soap water with your fingers or a clean sponge. A microplane produces a very fine zest, perfect for baking and cooking. If you don't have this tool, use the smallest holes on an ordinary grater. Position it as follows:  Microplane or flat grater: Hold the handle closest to you, with the end set against the cutting board at a 45º angle. If the flat grater is unstable, grate over a bowl with the grater resting against the edge. Box grater: Place it flat over the cutting board, with the finest side facing the hand holding the lemon. Push down on the handle to prevent sliding. Grate just enough to get through the yellow skin, avoiding the bitter white pith underneath. Many graters can pierce through this layer in a single movement. Be gentle if you are not using a microplane. Graters will only grate in one direction. Microplanes can grate in either, but it's usually easier to push down, then lift the lemon back to the top. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe. There's no need to get every bit from the ends or from flecks of remaining yellow.

Write an article based on this "Set the oven In a stainless-steel or metal roasting pan, place your roast. Prep the meat to your liking. Sear the prime rib at this temperature for 15 minutes. Let roast for the allotted time. Place roast on a platter and let it sit in a warm spot so the juices can collect."
article: to 450°F (232°C). This is to sear the roast initially -- you will bring the temperature down after this blast of heat. Put the oven rack on a lower tier. If you have a smoker or charcoal grill, you can smoke prime rib instead of roasting it. Either ribs side down or fat side up is okay. When choosing a pan, make sure the sides are at least 3" (7.5 cm) deep. Nonstick pans are a waste of energy. You'll get fewer tasty bits that give your au jus or gravy flavor. And the rib bones serve as a natural rack, so you won't need a metal one. Some people believe wholeheartedly that you should coat your roast in salt and pepper. Others swear that the salt just dries out the meat -- so avoid it all costs. This is, ultimately, up to you. You may also find that smearing the cut ends of the roast with a couple tablespoons (30 g) of butter seals in the moisture and makes the ends more tender. Again, proceed at your own discretion. Then turn the oven to 325°F (162°C) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do not cover the roast. To figure out the total cooking time needed for your roast, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare.  Grab your meat thermometer (an instant-read digital one makes it easy) and check the internal temperature about 45 minute before you think the prime rib will finish. If anything, start checking early; if something's going wrong, you'll be able to catch it. Meat thermometers will only give you an accurate reading if you're inserting it into the thickest part of the beef. It should not be touching fat or bone. Cook until the temperature is 120° F (49°C), or your desired temperature: For rare: 120-129°F (49-54°C) For medium rare: 130-134°F (55-57°C) For medium: 135-144°F (58-62°C) For medium well: 145-154°F (63-67°C) For well done: 155-164°F (68-73°C) Cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early may cause a significant loss of juice.  Resting the meat will make it juicier, so the majority of food scientists and cooks agree with this principle. It's worth noting, however, that some food experts disagree about resting meat since it can cause overcooking if the internal temperature wasn't closely monitored during the roasting time.   Do not cover the roast tightly; that will make the crust soggy. Transfer fat and dark drippings from the pan into a fat separator. Set aside.

Write an article based on this "Choose between the 3 main varieties of standard caviar. Purchase enough caviar for ½ - 1 oz (14.2 - 28.4 g) per person. Get the caviar no more than 3 days before it will be served. Store the caviar at 28–32 °F (−2–0 °C) in the refrigerator. Place a small crystal bowl and a small side plate in the refrigerator. Remove the caviar from the refrigerator 10 minutes before serving. Transfer the caviar into the refrigerated bowl using a non-metallic spoon. Serve the bowl of caviar on the cooled plate surrounded by ice. Let the guests spoon the caviar directly out of the bowl."
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Beluga is the most expensive type, and it has buttery, steel-grey eggs. Ossetra is a slightly cheaper variety, and it has a stronger taste but smaller eggs. The third type is Sevruga, which is the most inexpensive, and it has small, crunchy eggs and a very full flavor.  Standard caviar is from sturgeon fish in the Caspian sea. Other types of fish eggs are also sold as caviar, such as bowfin, paddlefish, and salmon; however, these varieties will be labelled as so. American bowfin caviar is a relatively inexpensive and popular type which has a tangy flavor. Salmon caviar are large, orange- or peach-colored eggs. This type is commonly found in Canada, the United States, and Russia. The amount of caviar that you choose to buy depends on how many guests you will be serving, your budget, and how you are planning to serve the caviar. As a general guideline, when serving caviar alone, ½ - 1 oz (14.2 - 28.4 g) per person is standard.  If you are serving caviar along with other foods, you won't need as much per person. Caviar is often sold in 2 oz (56.8 g) tins, which serves 2-4 people if the caviar is being served alone. You can purchase caviar from some grocery stores, markets, online, or directly from a caviar farm. The cost of caviar varies largely, and it depends on the species of fish and where you purchase it from. Inexpensive types cost upwards of $30 USD per tin while the more expensive varieties typically range from approximately $350 USD up to several thousand dollars per tin. Caviar is best when it is as fresh as possible. If possible, buy the caviar on the day that you intend to use it. Place the caviar into the coldest part of the refrigerator. This is usually on the meat shelf.  Alternatively, instead of placing the caviar on the meat shelf, place the tin of caviar into a bowl, and surround the bowl with crushed ice. Check the ice every few hours and change it as it melts. Freezing caviar is not recommended, as it will alter the texture and the flavor of this delicacy. Leave the bowl and the plate in the refrigerator until you serve the caviar. This will help to keep the caviar fresh. Make sure that the side plate has a lip.  Caviar is traditionally served in a crystal bowl; however, if you don't have one, then a glass bowl is also appropriate.  The side plate needs to have a lip because this will prevent the ice that is added later from sliding off. The material of the side plate does not matter. Keep the caviar unopened until the moment that you serve it. Leave it on the kitchen counter so that it will be the best temperature when it is consumed.  Caviar must always be served chilled.  Use the whole jar at once, as caviar does not keep. Never open the caviar until immediately before you serve it, as it can easily ruin. Open the tin of caviar, and gently scoop it out into the bowl. Use a mother-of-pearl, bone, or plastic spoon to transfer the caviar.  Although caviar is sold in tins, these have a plastic inner layer to protect the caviar from the metal. If you use a silver or stainless steel spoon, this will contaminate the caviar with a metallic taste.  Be careful not to crush the caviar as you transfer it from the tin and into the bowl. Lift it gently. Remove the plate from the refrigerator, and place the bowl in the center. Carefully surround the bowl with crushed ice to help keep the caviar cool while it is served. Give each guest a non-metallic spoon to serve themselves caviar with. Then they can transfer a spoon of caviar to their own serving plate to enjoy.