To cook in an uncovered skillet, pouring the fat off during cooking.
Cooked in foil or parchment paper to seal in flavour, then served and cut open at table.
To cook partially, by boiling for a short time.
To cut the skin from a food. This is usually done with a short knife known as a paring knife.
Soup containing potatoes or served with potatoes.
Garnished with parsley.
An uncooked sauce, also used as a condiment. Usually consists of garlic, pinenuts, olive oil, parmesan cheese and fresh basil.
To cook food in liquid, at or just below the boiling point. Meat, fish and eggs are usually poached in water or a seasoned stock.
To prepare foods for long storage. Methods of preserving include freezing, drying, canning, curing, drying, smoking and refrigeration.
A pasta sauce made with vegetables like celery, carrots and bell peppers.
Any food that is mashed to a thick, smooth consistency. Also the action of mashing the food.
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