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What is Culinary Thickening Techniques Explained about?
The document discusses various culinary preparations known as links, which are used to thicken liquids and bind solid elements in dishes. It details different linking elements such as roux, starches, and eggs, along with their preparation methods and applications in sauces and stews. Additionally, it covers compound butters and the characteristics of simple bonds like eggs and starches used for thickening and binding in cooking.
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