Why shock vegetables

Finish it off with some crumbled feta cheese and you're in business. It's spicy, savory, crunchy, soft and perfectly salty. This side dish combines so many of my favorite things together, it's truly a must-make dish!

Check out our tutorial HERE. You can use this same method no matter the produce you're working with. Terms apply. Learn more here. Ingredients: 2 tablespoon salt, per gallon boiling water cabbage leaves green beans, trimmed asparagus, trimmed brussel sprouts, trimmed and cut in half snow peas ice water Directions: Cut items roughly same size for uniform blanching.

Add 2 tablespoons of coarse sea salt for each 4 quarts water. Bring water to a boil over high heat. Add items to be blanched to pot. Boil vegetables until just tender but still crisp, approximately minutes. Test for doneness. Remove a piece with large slotted spoon, bamboo strainer or tongs. Why and How to Blanch and Shock Vegetables This classic pair of techniques turns raw vegetables perfectly crisp-tender for serving with dips on a crudite platter or in salads. What is blanching? What is shocking?

How to blanch and shock vegetables This method is for 1 pound vegetables that have been cut into evenly sized pieces. Should the pot be covered or uncovered after adding the vegetables? Recommended Reading.