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Flared saucepan
Conical Vessel with 1 handle. Used for: sauces,
poaching, and stews. Designed for making gravies,
creams needing to be amalgamated, delicate
sauces or sauces with an elevated evaporation.
BLANCH
To immerse food briefly into boiling water,
then plunge into cold water. The process
firms flesh, heightens and sets color and flavor
and loosens skin as in tomatoes intended for
peeling.