71.   Stir and cook until bubbly.

72.   Stir in dates and cook until a piece of the mixture forms a ball when dropped into water.

73.   Stir in sweet potatoes, tomatoes or puree, chili powder and cayenne and cook until mixture returns to a boil.

74.   Stir often, cooking until most of the liquid has been absorbed by the rice.

75.   Stirring constantly, cook until sauce coats a spoon and mixture thickens.

76.   Stirring constantly, cook until bubbly hot.

77.   The dashi is mixed with flour and shredded cabbage, spooned over thin-sliced meat or shellfish and cooked until golden brown.

78.   The garlic is cooked until brown, then strained out, leaving its flavor behind in the oil.

79.   The result is very much like the classic duxelles, in which fresh mushrooms and their scraps are cooked only until their essence remains.

80.   Then there are lamb shanks or a lamb shoulder roast, or maybe a beef rump roast that cooks until that cut dissolves to tenderness.