Daily Kitchen Note
Green vegetables can quickly lose their vibrant color and crisp texture if they continue to cook from residual heat after boiling. Plunging them into an ice bath immediately after blanching halts the cooking process, locking in their bright hue and tender-crisp bite.
How to Plunge into ice bath
- Bring a pot of salted water to a rolling boil.
- Add the green vegetables and cook until crisp-tender.
- Immediately transfer the vegetables from the boiling water to a bowl of ice water.
- Let the vegetables chill completely, then drain well before using or storing.
Why it works
The ice water rapidly drops the temperature of the vegetables, stopping carryover cooking and preventing the breakdown of chlorophyll, which keeps them bright green and crisp.
Source
Serious Eats: Ohitashi (Japanese Blanched Greens With Savory Broth) Recipe
