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Smooth and Creamy Polenta
Here's everything you need to know about making the ideal, creamy polenta. We even have a pre-soaking tip that cuts down on overall cooking time.| Serious Eats
Here's everything you need to know about making the ideal, creamy polenta. We even have a pre-soaking tip that cuts down on overall cooking time.| Serious Eats
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This light and delicately flavored dish of salmon poached in a broth with summer squash, fennel, white wine, and ginger, then finished with cherry tomatoes, is a perfect one-pot summer meal.| Serious Eats
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Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.| Serious Eats
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How to make dashi, a fundamental Japanese soup stock.| Serious Eats
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Chawan mushi is a delicate, ethereal egg custard from Japan. The trick is to use as much liquid as possible in proportion to the eggs, which produces the soft, silky texture that's the mark of an impeccable chawan mushi.| Serious Eats
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Dashi is a simple seaweed-based stock is central to many of Japan's most popular dishes. Here's what you need to know.| Serious Eats
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Pan sauces make use of the tasty browned bits left on the bottom of the pan after searing meat, called fond. Here are tricks and techniques for making a pan sauce.| Serious Eats
