Easier Blanching

This simple cooking technique helps preserve the vibrant color and crisp texture of veggies. 

For many of our green bean recipes, we recommend blanching the beans by dunking them in boiling water and then shocking them in a bowl of ice water to set their color and preserve their crisp texture. To avoid having to fish the vegetables out of icy water, we place a fine-mesh strainer in a bowl filled with ice water and dump the hot vegetables into it. When the veggies are cool, the strainer can be lifted out, leaving the ice behind.