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Blansjeer
Hierdie tegniek word hoofsaaklik op vrugte en groente gebruik. Voedsel word in kookwater vir 'n paar minute geplaas en dan direk in koue water om die voorbereidingsproses te staak. Blansjering is 'n goeie manier om die kleur van sekere groentes uit te bring en die vel van vrugte soos perskes en tamaties los te maak.
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