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Blanching involves boiling vegetables briefly then shocking them in ice water—perfect for prepping beans and greens. It halts cooking immediately, preserves vibrant color, and reduces final cooking time. For instance, blanch green beans for 1-2 minutes, then cool rapidly. Store them in the fridge for quick use later, saving time on busy days. Tasting to determine tenderness ensures perfect doneness.
Cutting Cherry Tomatoes Effectively
Chopping small tomatoes individually can be tiring and cause hand fatigue. A restaurant trick involves placing cherry tomatoes between two lids or small plates, then slicing through them with a sharp knife. This method quickly halves multiple tomatoes at once, ideal for salads and garnishes.