Blanching helps keep veggies colorful | The Honolulu Advertiser

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Blanching helps keep veggies colorful | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, September 26, 2001

Cook's Tips
Blanching helps keep veggies colorful

When cooking green vegetables, blanch and "shock" them first. Boil the cleaned and cut vegetables in lightly salted water 1 to 3 minutes, depending on size, and quickly submerge in ice water. This will stop the cooking and help maintain color.

— Mariano Lalica, executive chef, Don Ho's Island Grill

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