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Cutting

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By Irene Kuo

Published 1977

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Except in recipes calling for a whole fish or fowl, ingredients are cut into manageable sizes—small chunks, medium cubes, or large but thin slices, so that the heat may penetrate to the center easily. When ingredients are minced or ground, they are formed into balls or rolls, in which case they are mixed with dissolved cornstarch or beaten eggs or encased in egg sheets, dough wrappers, or caul fat.

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