Bind: v. tr. "To bind" is to give an additional consistency to a dish in progress or at the end of preparation. Depending on the preparation, techniques and ingredients vary. See Binding.
A soup, depending on whether it is creamy or velvety, will be linked to heavy cream or egg yolks and fresh cream; a sauce, depending on whether it is white or brown, will be linked to the white or brown roux....
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