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Blanching And Shocking

By Allison Kociuruba, May 18, 2013  |  Meet the Blogger  |  More Posts by Allison Kociuruba

Healthy Eating Chef Chad reaches into his culinary toolbox to show us a basic trick for keeping veggies crisp but slightly tender while also keeping their vivid colors. Learn how to blanch then shock in an ice bath and your crudité platters will sparkle!

 

2 Comments

Comments

Jim says ...
Great stuff.. I love picking veggies from our garden and giving the the shock treatment... one of my favorite signs that summer is here!
05/21/2011 9:31:09 AM CDT
jk spano says ...
this was a quick reminder of something I learned along time ago and have not used. Very useful will use again. thanks.
05/20/2011 10:03:15 AM CDT