Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another cooking ...

The original Roman gourmet Apicius got straight to the heart of the pleasure we derive from food when he said, "We eat first with our eyes" back in the first century A.D. A tremendous portion of food ...

We love fresh, seasonal produce for its superb flavor and vibrant color, especially during the summer. But these prized traits are fleeting. This is where blanching can come in to save the day, ...

1. Bring 4 quarts of water and 1 tablespoon of salt to a boil in a large pot. Cook vegetables just until tender-crisp (see chart). 2. Remove the vegetables with a slotted spoon or drain them in a ...

Food preservation is a valuable skill that ensures you can enjoy seasonal fruits and vegetables all year round. One essential ...

The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? While many insist that the key to proper vegetable blanching is to cook very ...

Buying vegetables in bulk is a good way to save money on already cheap (or not so cheap) vegetables. Many of them will keep for weeks in a cool, dry place, but even the most zealous vegetable enjoyer ...