Searing meats at high heat before cooking seals the pores to keep in the juices and prevent shrinkage.
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Q36: Braising _.
A) always involves the process of
Q37: When browning meat during the braising process,
Q38: The sauce produced by braising meat can
Q39: Roasts should be carved as soon as
Q40: For braised meats, the liquid may be
Q42: The main advantage of using mirepoix when
Q43: If a large roast must be held,
Q44: Delicate fish items should be poached at
Q45: Roast meats are usually sliced with the
Q46: Broiled steaks and chops are best seasoned
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