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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 ...
Ladder stitch. A ladder stitch, or mattress stitch, is a stitch which can be used to invisibly close seams from the outside of the garment or item. It is primarily used to close seams on stuffed items, such as pillows, mattresses, down coats or stuffed toys, where, after the stuffing is added, there is no access to the back of the fabric.
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Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut ...
Numerous knife cuts with their corresponding French name. There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food.
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Hot smoking will cook and flavor the food, while cold smoking only flavors the food. Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.