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2. 15 Ways to Prepare Whole Fish, From Salt Baking to Steaming

   www.aol.com/15-ways-prepare-whole-fish-182800179...

   Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...

3. Folding table - Wikipedia

   en.wikipedia.org/wiki/Folding_table

   Folding table. General use Folding Table. A folding table is a type of folding furniture, a table with legs that fold up against the table top. This is intended to make storage more convenient and to make the table more portable. Many folding tables are made of lightweight materials to further increase portability.

4. Table (furniture) - Wikipedia

   en.wikipedia.org/wiki/Table_(furniture)

   A further development in this direction was the "birdcage" table, the top of which could both revolve and tilt. Chess table; Pembroke tables, first introduced during the 18th century, were popular throughout the 19th century. Their main characteristic was a rectangular or oval top with folding or drop leaves on each side. Most examples have one ...

5. Fish slice - Wikipedia

   en.wikipedia.org/wiki/Fish_slice

   Silver fish slice, 1814–15 by W & S Knight, Victoria and Albert Museum. A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner[2] or flipper. [3] The utensil was originally designed as a serving piece rather than a cooking ...

6. Jamie Oliver's Herby Green Rice & Fish Is a One-Pan Dinner ...

   www.aol.com/lifestyle/jamie-olivers-herby-green...

   As we prepare for back-to-school season, quick, nutritious meals are a lifesaver. Jamie Oliver’s new fish recipe is exactly what you need to feed your family in a jiffy — and make cleanup less ...

7. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]