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Dry Off

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
After liquids have been drained from the pan, set the pan back over high heat to evaporate the remaining moisture and dry off the food. Do not let the food scorch on the bottom of the pan. After the foods have been dried, they may be buttered or added to a sauce.

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