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J

Jell -- To cause a food to set or solidify, usually by adding gelatin.


Jerk -- A dry mixture of various spices such as chilies, thyme, garlic, onions, and cinnamon or cloves used to season meats such as chicken or pork.
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Julienne -- To cut into long, thin strips.


Jus -- The natural juices released by roasting meats.



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