Want to serve crisp, vibrantly colored veggies on your next veggie tray or cheese board? Blanch them first. Need to have ...

blanching makes it possible to take the raw edge off of some vegetables, while still keeping them crunchy or snappy. It’s a great way to improve a crudité platter. Another excellent use is ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another ...

Blanching (scalding vegetables in boiling water or steam for ... Pack vegetables either by dry pack or tray pack. For dry pack, pack vegetables tightly into containers or freezer bags.

Although raw celery is nature’s floss, just eliminate it from the platter. Use its absence to mix things up a bit. Now that you have a combo of raw vegetables and blanched vegetables ...

Finally, blanch Romanesco until al dente, 3-5 minutes. Strain, toss dry and add to tray. Blot vegetables dry. Clean pot and set back over medium heat. Add 4 tablespoons butter, garlic and shallot.

By blanching and shocking (more on that later), you'll be well prepared for freezing vegetables or making a colorful crudité platter to serve with your favorite party dip. Plus, if you're ...