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used for incorporating mixtures that are not too dense, balloon type are used to incorporate air into mixtures or eggs
a potage in which liquid and some fresh or dried vegetables are cooked together and then thickened with the pureed vegetable
this process involves rubbing an item with salt and leaving to sit for a specific period of time (usually fish, sometimes meat)
this process (used for liquids) involves heating to 180^F to destroy disease-causing bacteria and then rapidly cooled
salads that feature several ingredients seasoned separately and presented together on one plate
heavy oil that is used for frying, deep frying, emulsions and southern style roux. Not suitable for dressing. Smoke point is 450^F
light and mild oil made from raw (light) or toasted (dark) sesame seeds. Smoke point is 410^F
Canadian rapeseed oil that is low in saturated fats and lacks flavor. Smoke point is 435^F
rice wine vinegar
sharp and tangy (Chinese) or smooth and mellow (Japanese) vinegar produced from rice
similar to cooking a l'etuvee, but a small amount of sugar is added and the liquid is reduced to form a shiny, sweet coating
a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings.
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