81.   The mild abrasion will remove dead skin where curled hairs get trapped.

82.   The next day, remove the skins from the beans by rubbing them between your hands.

83.   The pith has to be pared off after the skin is removed.

84.   The skin is removed so the rub and sauce permeate the meat.

85.   Then remove the skin, place the flesh in the processor bowl and puree.

86.   Then the skins are removed.

87.   This technique works equally well with fish that has its skin and that has had its skin removed.

88.   To reduce greasiness, I remove the skin from the chicken before cooking it.

89.   To remove skins, pour hot nuts in the center of a clean, terry-cloth kitchen towel.

90.   To serve legs, remove skin, remove meat from bone and cut into bite-size pieces.