6 Cooking Techniques Everyone Needs to Know
Learn how to poach, sear, and blanch your way into becoming a better cook. By Charlyne Mattox and Chris Morocco
Technique 4: Blanch and Shock
The best way to preserve the color and the nutrients of vegetables is to boil them briefly in water (blanch), then cool them
quickly with a dunk in an ice bath (shock). This technique also helps firm the flesh of a fruit while loosening the skin,
which makes peeling (peaches or tomatoes, for example) easier. And it works for herbs, too: Blanch and shock basil before
making a pesto for a sauce that stays bright green (not brown!) even after it’s been tossed with hot pasta or stored for several
Get the recipe for Classic Pesto.