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1 сухой рыбный белок
Food industry: dry fish proteinУниверсальный русско-английский словарь > сухой рыбный белок
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2 sear
(Dry heat)To brown meat or fish quickly (Maillard Protein Reaction) extremely high heat either in a fry pan, Searing helps seal in the food's juices and provides a crispier tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
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