By eHow Food & Drink Editor
While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.
Add the vegetables to the boiling water in batches small enough to ensure that the water doesn't lose its boil.
Boil the vegetables only until they're barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.
As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath.
eHow Food & Drink Editor
Comments
asksummer said
on 8/16/2008 Loved it, Im following it right now....must continue. Thanks! Great instructions....
Anonymous said
on 11/22/2005 Always salt water liberally with kosher salt. Put denser vegetables in first, like - carrots, broccoli, or turnips, then add less dense veggies like green beans or peas. Voilà, they are all done at the same time as the first ones.
Anonymous said
on 11/22/2005 Use a Chinese brass woven strainer to remove vegetables or pasta from a cooking pot. They come in various sizes with bamboo handles (which never get hot) and they never rust because they are made of brass.