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Two-Minute Expert: How to shock vegetables
10:20 AM CDT on Thursday, September 4, 2008
At some point, a recipe may call for you to shock green vegetables after boiling them.
To do this, fill a large bowl with ice and water, and submerge the vegetable(s) to stop the cooking immediately. If vegetables are not shocked after being boiled, the internal heat continues to cook them. An alternative to the ice-water bath is to place the vegetable(s) in a large colander immediately and rinse for 1 minute using cold water.
Karen Elizabeth Watts
If you have a cooking question for the Two-Minute Expert, send it to Taste, P.O. Box 655237, Dallas, TX 75265, or e-mail food@dallasnews.com. Questions of general interest will be answered in the column.
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