To cook liquids alone or a combination of ingredients with liquid just under the boiling point (180° to 200°). The surface of the liquid will have some movement and there may be small bubbles around the side of pan.
Made from simmering meats, poultry, fish or vegetables, broths have less body than stocks.…
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To cook foods outside on a grid over hot charcoals or a gas flame. Also refers to an indoor…
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