(Remember throwing broccoli from your high chair?
Neither do Iwink.)
But as weve grown olderand arguably wiserweve found a new appreciation for this food group.
After all, a diet focused onplant-based foods can benefit usin many ways.
According to him, the secret to preparing delicious veggies comes down to two words: blanching and shocking.
First, bring a large pot of salted water to a boil.
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This part is otherwise known as the blanching, whichfor a little scientific backgroundservestwo main functions.
So, we got step one down (the blanching) of the two-part process.
Vibrant, perfectly crisp veggies.
For starters, he says the amount of water you use can make or break your final results.
I believe the more water, the better.
Work in batches, Padilla says.
The water tastes nearly as salty as the ocean when I blanch, he says.
The water tastes nearly as salty as the ocean when I blanch, he says.
How long should you blanch vegetables?
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I rely less on time because a lot of guidelines youll hear will result in overcooking your vegetables.
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