1.   All this steam action cools the surface enough to prevent the skin from burning, while the center of the turkey has time to cook.

2.   Briefly hold snapper down with a spatula to prevent skin from shrinking.

3.   If made ahead, place a piece of wax paper or plastic wrap directly on the sauce to prevent a skin from forming.

4.   It turns out that a foil-wrapped spud holds in moisture, preventing its skin from reaching a high enough temperature to kill botulism spores.

5.   Place a piece of plastic wrap directly on filling to prevent a skin from forming.

6.   Place piece of plastic wrap directly on filling to prevent skin from forming.

7.   Pour into a pitcher or bowl to cool and cover with plastic wrap pushed onto surface of custard, to prevent a skin from forming.

8.   Pour the custard through a strainer and let it cool, stirring occasionally to prevent a skin from forming.

9.   Press plastic wrap onto the surface to prevent a skin from forming.

10.   Press plastic wrap onto the surface of the filling to prevent a skin from forming.