
Ingredient
common name for a variety of Vietnamese dipping sauces
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Aged Chinese black vinegar — malty depth for dumplings and sauces
Wide, deep, two-handled — braising, fond, large-batch sears
Stainless saucepan for sauces, reductions, emulsifications
Conical fine-mesh — silken consommés, fruit coulis, custards
common name for a variety of Vietnamese dipping sauces
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