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Cooking Tip: Super-Easy Veggie Prep
Veggies are the ultimate good-for-you snack, but chomping on raw broccoli or cauliflower might not seem very appealing. Two simple cooking techniques, called blanching and shocking, can make vegetables easier on your teeth, without robbing them of texture and flavor. Here's a quick introduction:
Step 1: Blanching
- Bring a large pot of water to a rapid boil.
- Add vegetables and boil for 3 to 5 minutes.
Step 2: Shocking
- Remove vegetables from the boiling water.
- Plunge them immediately into a large bowl filled with water and ice cubes. This quickly stops the cooking process and allows the vegetables to retain much of their color.
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Connie's Tip of the Day
Blanching Makes for a Vibrant Veggie Platter
Next time you're preparing a vegetable platter for a party, try blanching broccoli, endive, green beans, and sweet peppers. Then arrange them alongside crunchier raw fare like celery and carrots for a crowd-pleasing combination.
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