Blanching is a term that refers to cooking foods in boiling water and then plunging them into ice water to shock them, or stop the cooking. In this video Ryan Wagner discusses important how-to tips on blanching green vegetables, such as asparagus, broccoli, and green beans. This same technique can be used for a variety of other vegetables. Blanched vegetables are either partially or fully cooked, chilled quickly, and then reheated at the last minute.
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