![](https://i.kinja-img.com/gawker-media/image/upload/s--Xdfy9s5O--/c_fit,fl_progressive,q_80,w_636/gs3l8fvgpwudhsl7ecnl.jpg)
Blanching—boiling briefly before plunging into an ice bath—is the standard method used to cook vegetables that have a tendency to lose their color and texture if you expose them to heat for too long. But even a quick boil can be too much for certain delicate plant parts, and that’s when cookbook author Abra Berens…
from Lifehacker https://ift.tt/3n23zFB
Comments
Post a Comment