To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string.
A multi-looped, wire mixing utensil with a handle used to whip sauces, eggs, cream, etc. to a…
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A dark-hulled, aquatic grass native to North America. It has a chewy texture and nutty flavor.…
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