Refresh

Culinary definition of refresh: To quickly, only partially, cook foods - generally vegetables or fruit - in boiling water and then plunge them into ice water to arrest cooking and brighten colour.  See also Blanch.

C@H FOOD FOR THOUGHT
Refreshing, or blanching julienned or small-cut vegetables like broccoli, carrots, bean, asparagus, even corn niblets, is a great way to prepare them al-dente for cold vegetable salad or garnish. Blanched vegetables are beautifully crunchy and crisp inside, but the thin layer of soft created by the quick bath in boiling water, soaks up vinaigrettes and other dressings, in perfect measure. Left a few hours or overnight in the fridge - even better.

✭ ✭ ✭ Great time-saving 'make-ahead side dish' trick - refresh or blanch veggies early in the day and be sure they cool completely, dry, cover and set aside in the fridge.  Just before serving dinner, re-heat veggies in a saute pan with olive oil (bacon fat is divine) or butter and a bit of garlic and/or citrus zest. The small amount of absorbed water will help finish cooking.

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