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Marinade:
A mixture used to enhance the flavor and/or tenderness of food.
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Marinate:
To let meat stand in a flavorful, usually acidic, liquid for several hours to add flavor or to tenderize.
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Meat thermometer:
An instrument used to read the internal temperature of meat.
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Mince:
To cut or chop in very fine pieces.
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Moist heat cooking:
Adding liquid during preparation to create steam. Improves tenderness of less tender cuts. Examples include braising and stewing.
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H-E-B
Food Dictionary
