Recipes
Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
French | ||
 Of lamb chops, to trim away the meat from the end of the bone. Of beef tenderloin, to flatten with a cleaver. Of green beans, to cut lengthwise into thin slivers. Of frying, to immerse food in deep hot fat until the surface is browned. |