We'll also share some of our favorite ways to use blanched vegetables. Albert Nguyen, chef-instructor of culinary arts at the ...

Blanching, a technique in which vegetables are cooked briefly in boiling salted water and quickly submerged in ice and water, ...

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss ...