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Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

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A cut of beef from the hindquarter that includes the top and bottom round, eye, and top sirloin. It is lean and usually braised or roasted. Also, in baking, to shape pieces of yeast dough into balls; this process stretches and relaxes the gluten and ensures even rising and a smooth crust.

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