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To mark shallow or deeper cuts into meat (often diaganol) with a pointed knife. Fish is often scored so that it cooks evenly. This technique is good for marinating because it allows better absorption of the sauces and seasonings.

03 Nov 2009
 

To mark shallow or deeper cuts into meat (often diaganol) with a pointed knife. Fish is often scored so that it cooks evenly. This technique is good for marinating because it allows better absorption of the sauces and seasonings.

 

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