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 nage - An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage.
http://www.everylastrecipe.com/cglossarydisplay-id-314.asp

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 nam pla - Thai fish sauce.
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 net carbohydrates - The carbohydrates that can be digested and processed by the body as dietary carbohydrate and therefore directly impact blood sugar. The figure for net grams of carbs subtracts grams of fiber, glycerine and sugar alcohols from total grams of...
http://www.everylastrecipe.com/cglossarydisplay-id-316.asp

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 net weight - Net weight is the weight of the product without packing material or glaze. The problem is to determine the net weight without glaze, since most seafoods will drip their own moisture for days.
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 neufchatel cheese - American neufchatel [noo-shuh-TELL] cheese is slightly lower in calories than cream cheese and contains more moisture.
http://www.everylastrecipe.com/cglossarydisplay-id-318.asp

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 newburg - Served with a hot cream sauce containing sherry and pieces of lobster.
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 niacin - Niacin is a water-soluble vitamin necessary for many aspects of health, growth, and reproduction. It is part of the vitamin B complex.
http://www.everylastrecipe.com/cglossarydisplay-id-320.asp

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 nitrite - Nitrite is a safe food additive that has been used for centuries to preserve meats, fish and poultry. It also contributes to the characteristic flavor, color and texture of processed meats such as hot dogs. Because nitrite safeguards cured meats...
http://www.everylastrecipe.com/cglossarydisplay-id-321.asp

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 non-reactive - Any cooking material that won't react (by discoloring or changing the taste) with acidic foods. Glass and stainless steel are the most common non-reactive materials.
http://www.everylastrecipe.com/cglossarydisplay-id-322.asp

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 nori - Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.
http://www.everylastrecipe.com/cglossarydisplay-id-323.asp

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