When cooking vegetables, such as asparagus, broccoli and green beans, a recipe will often have you quickly cook the veggies in boiling water, remove them, and shock them in a bowl filled with ice water. This can be a tedious process if you don't have unlimited access to ice. So how do you shock green vegetables without having to use a big bowl of ice water? After blanching them in the boiling salted water use a mesh skimmer to remove the vegetables. Transfer to a small tray or baking dish, and pop them in the freezer to rapidly cool and retain their vibrant green color. This works wonderfully well and cuts down on bowls of ice water sloshing all over the kitchen.
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