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Cookery Class >>> Glossaries |  |
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Scald To cook liquids such as milk over a low heat until just below boiling point, it's also to loosend the skin of fruits and vegetables by dipping it in the water so they can be easily removed. |
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All listings under 'S' in A-Z OF COOKERY TERMS |  |
- Stir- fry
- Sauté
- Sear
- Scald
- Score
- Simmer
- Sift
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