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Blanching: the secret to perfectly crunchy and vibrant vegetables 1. Bring a large pot of salted water to a boil. 2. Boil the vegetables for a few minutes (1-4, depending on the type). 3. Immediately transfer them to ice water to stop the cooking process. 4. Drain and pat dry. Why do it? • Preserves color and crunchiness. • Reduces bitterness in some vegetables • Perfect for cold salads or freezing while maintaining flavor and quality. Have you ever tried this technique? Give it a try and tag a
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