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1995-12-13
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400b
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Temper
To moderate and balance a cool ingredient before adding it gradually to a hot ingredient, or vice versa, to avoid separation and curdling.
Thicken
To add arrowroot, cornstarch, flour, cream, or an egg yolk to a sauce to thicken it.
Truss
To secure poultry with string or skewers to hold its shape while cooking.
Trussing needle
A large needle used to truss poultry and sew up stuffed meat.