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I don't think there is any specific phrase for that phenomenon... technique is probably too strong a word. The closest I can think of is "to cook down", as in: I cooked the onion down until it vanished in the sauce. Still, simply cooking or simmering or boiling would work just as well. Take the case of split pea soup, where the entire idea is to cook ...
I don't think that the word exists at all. "Overboiling" and "overcooking" always implies an undesirable result. Else, you have to exactly describe what you are doing, which depends on the dish. Update: native speakers tell me that overboiling is not a real word in English. But I would have liked it to be :) "Simmer for hours on low flame" is the term I ...
1.) Caster Sugar is closer to (US) Powdered Sugar than (US) Table sugar. (AU) Raw Sugar is more coarsely ground than (US) Table Sugar; Close relative to Turbinado in color and granule size. Powdered Sugar is what you will find on the outside of Donuts, funnel cakes, zeppoli's, beignets and pfeffernusse cookies. (I don't think that's what ...
Potato pancakes are held together, usually with egg, sometimes flour as well. Hash Browns are usually just the potato, maybe onion and seasonings.
My hubby it's a chef & he says that ground meat is similar to sausage meat. In other words it is a kind of mince that is less chunky or finely ground. If you massage your mince beef it turns into ground beef. Hope that helps x
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