2. Blanch away. When the water is boiling, remove the lid and add a bit of salt—a half-teaspoon is fine for a medium pot. Add a handful of the veggies.

Blanching, a technique in which vegetables are cooked briefly in boiling salted water and quickly submerged in ice and water, is the name of the game for these tender offerings.

Quick: Most vegetables only require a few minutes of blanching before being plunged into cold water. Convenient: On a hot ...

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 ...

For perfectly cooked crisp-tender vegetables, all you need is water, salt, and ice. When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an ...

To blanch peas, boil water in a pot and add peas to it. Boil on high flame for 2-3 minutes. Once done, drain the water and dip the peas in a bowl filled with cold water and ice cubes.

For perfectly cooked crisp-tender vegetables, all you need is water, salt, and ice. When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an ...

Blanching is a cooking method done by poaching fruits and vegetables, gently and quickly, in boiling water. The quick part is important. "Blanching" is not the same as "boiling." ...

Blanching might sound like a fancy cooking technique but it's actually easy to do! Find out everything to know on blanching veggies in this step-by-step guide.