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Terms in Chefs Reference

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Reconstitute
To rehydrate dried food by soaking it in water or another liquid.
Reduce
To thicken or concentrate a sauce by boiling, which lessens the volume and intensifies the flavor.
Roux
(roo) A roux is a mixture of butter and flour, cooked until bubbly. It can be browned very deeply, then used as the basis for etouffe and brown sauce. If not browned at all, it is the base More…
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