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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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Microwave ovens have a limited role in professional cooking, [2] because the boiling-range temperatures of a microwave oven do not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature produces. However, such high-heat sources can be added to microwave ovens in the form of a convection microwave oven.
After 6 or 7 minutes, Luke gave the fish pan a good swirl to glaze the tops of the filets with oil before taking the pan off the heat. "You don’t want to overcook the fish so you only flip them ...
Field Service Regulations, United States Army, 1923: 2 November 1923 [38]...Field Service Regulations, revised by the General Staff... De facto: These FSR supersede FSR, 19 March 1914, including all changes and various editions. J. L. Hines: INACTIVE: FSR 1914 (D) Field Service Regulations, United States Army, 1914, corrected to July 31, 1918.
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