Blanching Vegetables

Method

1. 1
   Bring a large pot of well-salted water to a rolling boil - it should taste like the sea.
2. 2
   Prepare a large bowl of ice water and set it next to the stove before you start.
3. 3
   Drop the vegetables into the boiling water in a single batch so the temperature does not drop too far.
4. 4
   Cook briefly - anywhere from 30 seconds for leafy greens to a few minutes for denser vegetables - until just bright and tender-crisp.
5. 5
   Scoop straight into the ice bath to stop the cooking, then drain well once fully cooled.