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To pierce food or pastry with the tines of a fork to prevent them from bursting or rising during baking. Also used when roasting ducks and geese to remove excess fat under the skin.
To cook foods on an outdoor grill over a drip pan with the coals banked (or other heat source)…
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A hearty, stew-like soup usually served with rice that starts with a dark roux of flour and oil…
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