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Definition:
To make shallow cuts (usually in a diamond pattern) in the surface of certain foods, such as meat or fish. This is done for several reasons: as a decoration on some foods (breads and meats); as a means of assisting flavor absorption (as with marinated foods); to tenderize less tender cuts of meat; and to allow excess fat to drain during cooking.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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