Blanch & Shock
A quick dip in boiling salted water, then straight into ice water, to set bright color and crisp-tender texture. Chapter 21.Full lessons on the Technique School page · Get the full chapters on Substack
A quick dip in boiling salted water, then straight into ice water, to set bright color and crisp-tender texture. Chapter 21.Full lessons on the Technique School page · Get the full chapters on Substack
