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 ...

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 ...

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 ...