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acidulate |
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| ? Mentioned in | ? References in periodicals archive | |
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Sometime in approximately the first ten minutes of your culinary
school education, or, on the very day you graduate from cleaning
vegetables to being allowed to blanch them, you learn your lessons about
food and color: creating contrasts in your presentation, keeping string
beans bright green, acidulating your apples and artichokes, finishing a
dish with a pinch of finely chopped parsley. |
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