http://www.cookadvice.com/cooking/refreshing The taxonomy view with a depth of 0. en http://www.cookadvice.com/cooking_tips/refreshing_vegetables-206.htm <div class="tips-tip"> <p>After blanching, remove foods from boiling water and immediately plunge into ice water. This stops the cooking process and cools foods to a manageable temperature. Refreshing is especially important with green vegetables (such as broccoli) when you want that bright green color but don't want to lose its natural crunch. When skinning tomatoes, refreshing them prevents them from overcooking and falling apart in your hands when sliding the skin off.</p> </div> http://www.cookadvice.com/cooking_tips/refreshing_vegetables-206.htm#comments refreshing vegetable Tue, 22 Apr 2008 03:36:26 -0400 Chef 55837 at http://www.cookadvice.com