| 내용 |
Eggs, dairy, and the science of breakfast -- Soups, stews, and the science of stock -- Steaks, chops, chicken, fish, and the science of fast-cooking foods -- Blanching, searing, braising, glazing, roasting, and the science of vegetables -- Balls, loaves, links, burgers, and the science of ground meat -- Chickens, turkeys, prime rib, and the science of roasts -- Tomato sauce, macaroni, and the science of pasta -- Greens, emulsions, and the science of salads -- Batter, breadings, and the science of frying.
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