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fromTasting Table
2 weeks ago

Gordon Ramsay's Best Advice For Making Tastier Broccoli Soup - Tasting Table

It's important to always use fresh, ripe broccoli and not frozen, so you have better control of what you're using. Additionally, according to Ramsay in this YouTube video, rich, dark green broccoli with tightly packed florets comes highly recommended. However, you don't want any of them to start opening yet. To ensure only the best parts get into the soup, Ramsay holds the broccoli stem up and trims in a circle to remove the florets while avoiding the thick, woody stalk,
Cooking
Cooking
fromTasting Table
1 month ago

The Common Storage Mistake Too Many People Make With Frozen Veggies - Tasting Table

Frozen vegetables retain quality for months to a year; starchy ones freeze better, while moisture-rich vegetables deteriorate faster and freezer burn degrades texture and flavor.
Food & drink
fromEpicurious
4 months ago

Green Beans With Parmesan Vinaigrette

Crisp-tender green beans tossed in a creamy, garlicky Parmesan dressing create a bright, rich salad that pairs with roasted meats and stands alone.
Cooking
fromTasting Table
5 months ago

The Extra Step Ina Garten Swears By For Perfectly Cooked, Vibrant Corn On The Cob - Tasting Table

Blanch corn by boiling briefly then plunging into ice water to stop cooking and preserve bright yellow color and texture.
Everyday cooking
fromTasting Table
5 months ago

How Long Should You Boil Green Beans? - Tasting Table

Boil green beans 4–6 minutes in salted, covered water (4 for crisp, 6 for softer); blanch 2–3 minutes then ice bath when freezing.
Cooking
fromTasting Table
7 months ago

The Step You Shouldn't Miss Before Adding Brisket To Soup - Tasting Table

Blanching brisket before adding it to soup tenderizes the meat and enhances broth clarity.
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