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By Richard Sax
Published 1997
Techniques: sautéing/deglazing/making a pan sauce
Techniques:
sautéing/deglazing/oven braising/seasoning bag/thickening with browned flourTechniques: cracking peppercorns/sautéing/deglazing/making a pan sauce
Techniques: sautéing/simmering
Techniques:
mixing ground meats/using bread crumbs for textureTechniques: stove-top braising/Flame Tamer
Techniques: sautéing/cooking spices/simmering/cooking with a pressure cooker
Techniques: roasting garlic/searing cross-hatch grill marks/deglazing/making a pan sauce
Techniques: oven braising/tight seal for pan/reducing several liquids to concentrate flavor/making gremolata
Techniques: deglazing/stove-top braising/reducing liquid
Technique: searing/roasting/grilling
Techniques: baking in casserole
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