In a food processor, add two peeled garlic cloves, 2-3 tablespoons toasted walnuts (or pine nuts or almonds) and ¼ cup grated Parmesan cheese.

Blanch the leaves in boiling water for five seconds. (Yes, seconds.) Use a strainer or slotted spoon to remove the leaves and ...

2. Blanch away. When the water is boiling, remove the lid and add a bit of salt—a half-teaspoon is fine for a medium pot. Add a handful of the veggies.

Blanching, a technique in which vegetables are cooked briefly in boiling salted water and quickly submerged in ice and water, is the name of the game for these tender offerings.

T ender green vegetables and blanching are best friends. ... Or, you can also blanch the vegetables and then finish them in a sauté pan. Read more: 11 Of The Best Cooking Tips From Bobby Flay.

Blanching time is crucial and varies with the vegetable and size. Under-blanching stimulates the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavor, color ...

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 of… ...