And always start with a warm pan, with the butter or oil heated before food is added. At this point, each grain has a slightly resilient core and the cooking liquid has been absorbed. The tough skin which protects the moist interior and prolongs its storage life is peeled away, and the moist flesh is grated for use in recipes. For a more accurate reading, insert the thermometer as near to the center of meat as possible, avoiding bone and fatty areas. Do not confuse almond paste with marzipan.
Almond paste is less sweet and more coarse in texture than marzipan.
Metal skewers are used for heavier, long-cooking foods. Wood or bamboo skewers are best suited to lightweight, quick-cooking items. Though the seeds are edible, they're usually discarded. Both the stem and leaves have a somewhat sharp and bitter flavor. Broccoli raab must be kept well-chilled because it deteriorates quickly under warm conditions.