The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true?

Perfectly boiling green beans can be a tricky affair. If they aren't cooked long enough, they may as well be served raw, with all of their crunch and tough skin. When they are left boiling for too ...

Blanching involves a short cook time in boiling water and then an ice bath to stop the cooking. Blanching green beans softens them while retaining a crisp-tender texture and bright green color. Blanch ...

No matter how you cook them, it’s important to properly prep them. This means thoroughly washing and scrubbing them and then trimming the ends of any scraggly bits using kitchen shears or a paring ...