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used mainly on tomoatoes. it takes out the seeds and the skin. drop the tomato in boiling water to help remove the skin.
clean and chop parsley
wash then chop by balling the parsley. then using a towel ring out the parsley which will create a dry chopped parsley.
blanch and shock veg.
to put a veg. in boiling water for a few seconds then removing it and putting it directly in ice water to stop the cooking process.
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