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6 Cooking Techniques Everyone Needs to Know

Learn how to poach, sear, and blanch your way into becoming a better cook. 

Classic Pesto
Marcus Nilsson
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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 days.

Get the recipe for Classic Pesto.

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