It is a dish that rewards some afternoon planning and precooking with a terrific dinner-party or family meal.
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"The only way we can do this rapid attribution is by precooking everything that we can," Dr. van Oldenborgh said.
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What with all the slicing and precooking, making a gratin — let's be honest — can demand quite a lot of time (although the skill set required is entirely basic).
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Chapter V, "Methods of Readying" has sub-sections on "Cleaning", "Cutting, Picking etc.", "Mixing and Fixing", and "Precooking". Precise directions tell how to perform such tasks as "rolling knife pieces" () on a carrot or other crisp vegetable. There are detailed descriptions, observations, and directives on these cooking techniques.
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After sorting, washing, and chopping, tomatoes are placed into large steel vats for preservation and precooking. Tomato juice and pulp are separated by filtering and screening. Once separated, the juice is further processed into ketchup. Ketchup processing includes adding additional ingredients, cooking, more screening and filtering, air-removal, packaging and cooling.
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Heat sources on the top (as in many electrical or gas ovens), or on the side (vertical grilling) avoid completely the burning of fat dripping from the meat, and the meat's contact with the flames. Another method is precooking the meat in the microwave, which can reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking.
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Minute Rice was founded in 1941. It started as a patented method for precooking and dehydrating rice before being used by the U.S. Armed Forces for G.I. rations during World War II. Minute Rice was eventually introduced to the greater population in 1946 and gained worldwide distribution in 1949. The brand first introduced precooked, parboiled white rice then expanded its product line to brown rice in 1990. Riviana Foods Inc.
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Accessed 11 May 2016. a cooking platform that facilitated a broader variety of menu offerings by allowing stores to precook meat patties and finish them to order. Previously the McDonald's chain had used a "build to stock" manufacturing process, precooking, dressing and wrapping most food prior to receiving customer orders. By postponing the finishing process (dressing and wrapping sandwiches), McDonald's could offer a wider variety of sandwich combinations without significantly increasing customer wait time.
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The project was started in 1976 by three students in Banzhaf's class on public interest law. The students recruited three Maryland residents to carry the suit. Another case that attracted much attention targeted the McDonald's restaurant chain. One of Banzhaf's students, James Pizzirusso, successfully sued McDonald's in 2001 for precooking their French fries in beef fat and not warning vegetarians and beef-avoiders about it; in 2002 he won a class-action settlement of $12.5 million.
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