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Techniques

Appears in

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Sautéeing. It’s the quickest way to combine ingredients, heat them through, and get them on a plate quickly without altering them too much.
  2. Deep-fat frying. It has a homey kind of feeling, yet done correctly, it can be exquisite for things like calamari, potatoes, fritters.
  3. Braising. It’s homey. It harkens back to a time when people cooked with less expensive types of meat.

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