Length: 2:36
Whether you just want to loosen the skin of a tomato or partially cook green beans to finish in the sauté pan, blanching and parboiling are essential techniques for prepping vegetables. Senior Food Editor and Test Kitchen Manager Jennifer Armentrout explains the difference and demonstrates both techniques.
Faster green bean prep
Zesty Roasted Vegetable Combinations A finishing toss with flavorful ingredients transforms roasted vegetables into vibrant side dishes
Cutting broccoli so it cooks evenly