Most people love vegetables and they all want to see them on the dishes not only delicious, but also presentable.
Only vegetables, especially the most delicate greens, prove to be difficult to maintain in color, texture and taste.
This is solved by the so-called "blanching" of vegetables, a technique that starts with boiling and ends with.
This way they will remain delicious, but also beautiful to the eye. Blanching means simmering the vegetables for a short time and throwing them directly from the pot into a bowl of ice water, effectively stopping their further cooking. In order to keep their shape.
Blanching is necessary for almost all green vegetables (zucchini, broccoli, spinach, peas) and desirable in cauliflower and carrots.
Fill a large saucepan with plenty of water and bring to a boil. Its salting is a point of contention between chefs and something that ultimately has to do with everyone's preferences.
, add the vegetables and let them soften as we prefer. Remove them with a perforated spoon and immerse them in ice water.
Then strain them and dry them well. They will remain tragic and lush, retaining all their vitamins and flavor…