In the CuisineStyle Kitchen with Chef Ivan

When it comes to giving excellent tips and advice in the kitchen, Ivan, my Executive Sous Chef, always has the answer. With springtime upon us, read what he has to say about cooking with the season’s vegetables.

Happy Cooking!

Ivan’s Tip:

We recently catered an event where vegetables were the star ingredient of our menu. Here at CuisineStyle, it’s important that our food not only taste delicious, but looks gorgeous as well. Here’s my tip for keeping your vegetables bright, beautiful, and irresistible.

When preparing vegetables for a meal or a dinner party, you can get a head start by “blanching” and “shocking” the vegetables. This works for carrots, green beans, broccoli, cauliflower, snow peas, asparagus, and even baby potatoes. To blanch vegetables, drop them into boiling, salted water and cook the vegetables three quarters of the way done. Remove the vegetables from the boiling water and drop them in a salted ice bath. This stops or “shocks” the cooking process and allows you to simply reheat the vegetables right before your meal. They can easily be finished on the grill, roasted in the oven, sautéed, or dropped back into boiling water to finish cooking. Keep cooking and have fun!

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