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Cooking Techniques

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  Blanching and Shocking Vegetables Vegetables

If preparing well ahead of time, you will want to blanch and shock the items. If preparing for immediate eating or cooking, there's no need to shock.

Blanching: A technique of cooking items briefly in large amount of
rapidly boiling, salted water.

Shocking: Quickly stopping the cooking process of blanched items
by plunging them in ice water.