Blanching is a technique that every chef should learn. It's simple, quick, and can make your food look and taste better. The technique, which involves a combination of boiling and an ice bath, seals in the color, flavor, and nutrients of the vegetable. For those on low fat or oil diets, many cooks use blanching as a way to reduce the time a vegetable needs to be stir-fried and is in contact with oil.
The steps for blanching are simple. All you'll need are:
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