Blanching vegetables is a method of partially cooking vegetables by dunking them into heavily salted, rapidly boiling water until they're crisp-tender, then putting them immediately in an ice water bath to stop the cooking.
Want to serve crisp, vibrantly colored veggies on your next veggie tray or cheese board? Blanch them first. It's also a great way to streamline meal prep.
As a personal chef, blanching vegetables helped cut down on last-minute dinner party prep and helped me prepare meals quickly, minimizing nutrient loss.
Basic knife skills are essential for success in the kitchen. The way you cut your vegetables can impact your casseroles and affect how they taste.
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