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180:to develop its flavor through various
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279:Mastering the art of French cooking
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353:List of cooking techniques
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18:Browning (partial cooking)
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297:(in Brazilian Portuguese)
27:Not to be confused with
866:List of cooking vessels
436:Grilling (charbroiling)
76:"Browning" cooking
441:Roasting (traditional)
970:Culinary terminology
61:improve this article
965:Cooking techniques
738:Stir frying (chao)
182:browning reactions
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29:Food browning
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374:Dry roasting
299:. Retrieved
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117:January 2008
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59:Please help
54:verification
51:
946:WikiProject
886:Food safety
774:Slow cooker
759:Microwaving
652:Stir frying
637:Deep frying
431:Charbroiler
251:Food portal
211:Ground meat
165:Ground beef
959:Categories
820:Fermenting
754:Air frying
703:Barbecuing
642:Pan frying
622:Blackening
549:Smothering
493:Parboiling
446:Rotisserie
393:Convection
367:Conduction
345:techniques
301:2018-03-17
295:RestodontĂȘ
265:References
231:seasonings
215:casseroles
205:frying pan
199:Techniques
87:newspapers
728:Fricassee
718:Deglazing
610:High heat
603:Fat-based
580:Sous-vide
539:Simmering
503:Reduction
488:Decoction
478:Blanching
471:High heat
424:Radiation
938:Cookbook
922:Category
854:See also
830:Pickling
788:Non-heat
708:Braising
678:Sweating
666:Low heat
657:Sautéing
627:Browning
590:Steaming
554:Steeping
534:Poaching
529:Infusion
524:Creaming
519:Coddling
512:Low heat
498:Shocking
451:Toasting
415:Barbecue
237:See also
174:Browning
930:Commons
845:Souring
840:Salting
825:Juicing
800:Brining
617:Basting
559:Stewing
483:Boiling
410:Smoking
384:Searing
343:Cooking
259:Searing
101:scholar
815:Drying
810:Curing
723:Flambé
632:Frying
400:Baking
227:Onions
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835:Purée
795:Aging
193:stews
108:JSTOR
94:books
229:and
191:and
178:meat
80:news
464:Wet
360:Dry
63:by
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