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To cook in boiling water (or sometimes oil) for a few minutes, or for delicate items, sometimes a few seconds. This might be to remove bitterness, to remove an over-strong taste, when food (such as chips) need finishing at a higher temperature, or to shorten the final cooking time (say roast potatoes).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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