Jeni Wright, Eric Treuille, Le Cordon Bleu

Prick

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To pierce foods (fruit and vegetable skins) to allow them to release air or moisture during baking. Duck skin is pricked before cooking to release fat.

© 1996 All rights reserved. Published by Le Cordon Bleu.