Darken: In the kitchen and in pastry, “Darkening” means filling the bottom and sides of a casserole dish, a mold or a terrine, with bacon, rinds, herbs. We darken a braising pan by lining the bottom with aromatic elements (chopped onions and carrots, thyme, bay leaf, parsley, garlic), fatty or nutritious (rinds, bones, trimmings, salted breast, etc.).
We darken a pâté terrine with bards of bacon (See Stuffing).
In pastry, it is a matter of filling the inside of a mold or a circle with...
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