In water · 11 / 15
Blanch and shock
A short boil, then ice water, so vegetables stay bright and stop cooking.
When to use it
Green beans, broccoli, asparagus, and greens you will finish in a pan later.
- 1
Boil a big pot of well-salted water.
- 2
Have a bowl of ice water ready before the vegetables go in.
- 3
Boil until the color pops and a knife meets a little resistance.
- 4
Lift them out and straight into the ice water.
- 5
Drain and dry before they hit a hot pan, or they will spit.
You are done when
The vegetable is bright, tender, and not army-green.
Watch out
- A small pot. The water temperature crashes and the veg sits in warm water.
- Skipping the ice bath, then wondering why it went dull.