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Julie & Julia

By Donna-Jo Anderson

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1.to make or prepare for use by so cutting
5.heating a liquid until bubbles break the surface (212°F for water at sea level).
6.A method of cooking whereby food is placed on a rack over boiling or simmering water in a covered pan.
8.to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking.
10.To use a knife or ... to remove the rind or skin from a fruit or vegetable.
14.A classic French sauce preparation made with sauteed onions, white wine and demi-glace. The sauce is strained before being served with meats and sometime poultry.
17.Sweet or savory dishes made of ingredients which are blended and folded together.
19.To soak a food such as meat, fish or vegetables in a seasoned liquid mixture.
20.A very thin pancake used for sweet and savory fillings.
2.a basic egg and oil emulsified sauce.
3.To prepare game, fowl, fish and so forth for cooking by plucking, scaling, eviscerating, and so on.
4.To beat ingredients, such as egg whites, cream, etc., thereby incorporating air into them and increasing their volume until they are light and fluffy.
5.To remove the bones from meat, fish or fowl.
7.A cooked custard thickened with flour. Some versions may use cornstarch or a mixture of the two starches.
9.to move one's hand or an implement continuously or repeatedly through (a liquid or other substance) in order to cool, mix, agitate, dissolve, etc
11.A protein produced from animals, used to gel liquids. It is found in granular and sheet form.
12.An open top pie made of eggs, milk or cream, and anything else within reach.
13.to cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.
15.A mixture of flour and fat used to thicken sauces, soups, and stews.
16.kitchen utensil used to scrape fine shreds of peel from citrus fruits
18.to cut into small cubes.

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