Enable a vegetable takeover for ANY Schedule!
Soggy, flavorless, mushy vegetables are no fun. Sometimes, this result can even happen for good cooks because they simply don’t have enough time or have too many distractions when in the kitchen.
One way to getting more flavorful and nutritious vegetables on your plate with each meal is to cook them in batches ahead of time, either by blanching or parboiling. When you are ready to serve, the vegetables can be quickly finished in a variety of ways.
Blanched and parboiled vegetables are only partially cooked, then shocked in an ice bath to stop cooking. Depending on the vegetable, it can be prepared hours or even days in advance–when you may actually have a few minutes to spare.
In the short video “Blanching & Parboiling Vegetables,” part of a larger series on cooking vegetables in water, you will learn the techniques to prepare delicious and nutritious vegetables ahead of time. (Public access expires January 30, 2013.)
Have a veggie-tastic day!
The Rouxbe Online Cooking School Team