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Glossary
Zesting
Zesting is the action of removing the outermost skin of citrus fruits like lemons, oranges, a...
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Glossary
Matignon
Matignon is a vegetable mixturethat's cooked down to a pulp - or fondue, as it is called in F...
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Glossary
Braising Pan
Braising is a method of cooking that creates tender, flavorful foods. The food is first seare...
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Glossary
Fluting
Fluting is a process of decorating the crust of the top edge of a pie crust before it is bake...
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Glossary
Stockpot
A stock pot is one of your largest pots, ranging in size from 8-quart to 36-quart capacities ...