Both traunch and tranche are terms that have a slightly different meaning depending on the context. Traunch is a technique used for making sure the pasta is cooked evenly and evenly throughout the cooking process. That is, the pasta is not cooked too long or too long at a high temperature. Tranche is a term used for making sure the pasta is cooked at a higher temperature than normal.
The term “traunch” is used to mean that the pasta can be cooked at a higher temperature than the pasta can be cooked at a lower temperature.
This is also how I would describe them: “traunch a bit” in the sense that the pasta is cooked at a higher temperature than normal, “tranche a bit” in the sense that the pasta is cooked at a lower temperature than normal.
There’s a huge difference between the two, however. Tranche is usually called a “trache”, and I’m fairly sure that I’m not speaking of a simple traunch. The two trachees are usually smaller and more difficult to handle with a trache, and the way you dress the trachees on your pasta should be the same as your dress the trachees on the pasta.
I think that this is a good point. In general, the way that you cook pasta at home is that you put it in a pot, on top of a burner, with a lid on top of it. Then you take the lid off because you don’t want the burner to burn you. You use a high heat for a long time, so your pasta is cooked at the highest temperature possible.
A good way to cook pasta with a trache is to put it in a pot with a lid and bring it to a boil. Then you just put the pot on a burner (or a stove if you have one) in a high heat. When you put the lid back on the pot, you are cooking the pasta at the highest temperature possible.
The most popular method these days for making pasta is to do it in a pot with a lid on it. It’s a lot easier and quicker than trying to cook it in a pan. But I can’t imagine there’s no one who hasn’t been in a pot for ages with a lid on it.
Although the term “tranche” is used to mean “slices”, the idea of cooking pasta in a pot with a lid is to put the pasta (which is the same as pasta sauce) in a pot with a lid on it. This is a slightly different method from adding the pasta to the pot right when it is boiled, but it’s still the same idea.
I guess the term tranche is a more polite way of saying “cut” than “slice”. I’ve never heard anyone use the word tranche before, and it would be a really awkward way to use it. However, the difference between a tranche and a tranche is that while a tranche is a cutting board, a tranche is a cutting board that is placed on a cutting board.
The difference between tranche and tranche is that tranche is a piece of meat that is cut into pieces in the cooking process. If you are using an iron or any other food-processing tool, you can use cut-and-slice. The difference between tranche and tranche is that tranche is a piece of meat that is cut into pieces and is placed into a cooking pot.