File:Shock blanched vegetables in cold water (1041479893).jpg
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Summary
| Description | Using a strainer, remove the vegetables from the boiling water and transfer to a bowl of ice water. This will halt the cooking process (thus preserving the color, texture and flavor). This step is crucial! |
| Date | |
| Source | Shock blanched vegetables in cold water |
| Author | ilovebutter from Houston, TX, USA |
Licensing
This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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This image was originally posted to Flickr by ilovebutter at https://flickr.com/photos/53464383@N00/1041479893 (archive). It was reviewed on 8 December 2019 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0. |
File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 21:18, 8 December 2019 | | 1,600 × 1,060 (267 KB) | Belbury | Transferred from Flickr via #flickr2commons |
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