To become thick and lumpy. Seizing refers to when a small amount of liquid comes in contact with melted chocolate.
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Chicken or turkey that has been injected or marinated with a solution of water, broth or stock that contains a fat (such as butter), spices and flavor enhancers.
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Aged cheese with a firm texture but not crumbly like hard cheese.
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Cheeses that have a sliceable, soft texture (like Monterey Jack).
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To remove the egg white from the egg yolk.
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To cut or tear foods into long, thin strips, such as cooked chicken. In the case of soft cheese, carrots or potatoes, a metal shredder is used.
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To remove the meat of oysters, clams, etc. from their shells. Also refers to removing the husk from an ear of corn.
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To pass dry ingredients such as flour or confectioners' sugar through a fine-mesh strainer or sifter to remove lumps, add air and combine several dry ingredients.
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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…
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