Are the rules of big-pot blanching true? The general wisdom for blanching vegetables is to boil them in a large volume of water, always with salt, and then shock them in ice water. How much of this ...

“Big Pot Blanching” is the term to remember in cooking vegetables, because a big, 8-quart pot is the key to success. In blanching, you lower the food into rapidly boiling water and cook briefly. You ...

Not knowing how to boil water is the standard shorthand for culinary incompetence. There are, in fact, important lessons to learn from blanching, a basic technique that lies only one ingredient and ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another cooking ...

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A popular smoked barbecue dish, classic beef brisket is often enjoyed in a melt-in-your-mouth brisket sandwich. However, swap the low and slow heat of a smoker for the low and slow simmer of a soup ...

The Always Pan has replaced our sauté pans and shallow pots with its easy-to-wash nonstick and nontoxic coating, as well as our steamers, thanks to an insert that gives it a little lift. The Perfect ...