We’re Going to Stop Trying to Make ‘Allium’ Happen

What would you do if I asked you to “temper” eggs? Or “chiffonade” basil? Or “supreme” a grapefruit? At Bon Appétit, we usually avoid culinary jargon like this in our recipes, since their meanings often involve several actions, not just one. Our language has to be accessible to our huge audience…
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https://www.diningandcooking.com/2590905/were-going-to-stop-trying-to-make-allium-happen/