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Injecting fats or flavours into an ingredient to reinforce its flavour. To finely divide food into uniform items that are smaller than diced or chopped foods. Meat juice that has been frivolously thickened with either cornflour or any binding thickener. To permit the flavour of an ingredient to soak into a liquid till the liquid takes on the flavour of the ingredient. We’re sharing probably the most inventive, efficient, kick-ass insights from business heroes taking up their restaurants’ best challenges.

You would possibly automatically assume that as a result of coq au vin sounds fancy that it will be complicated …