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To remove pits from fruits.
Cooked on a thick hardwood plank.
To soak dried fruits in liquid until they swell.
To cook very gently in hot liquid kept just below the boiling point.
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
To boil down to reduce the volume.
To run cold water over food that has been parboiled, to stop the cooking process quickly.
To make solid fat into liquid by melting it slowly.