BLANCHING 
     
     A careful reading of the definition of this word and of 'parboiling' quickly explains why I choose not to use them in my book. Some folks on the Food Channel are using them to mean other things, while I want to refer primarily to cooking green vegetables to keep them green and to preserve their goodness.
     The book deals with this process for asparagus, broccoli and green beans. All are done in the same way with slight variations. For this sample, I have chosen broccoli. A short cooking time avoids significant loss of essential vitamins such as C and E. Here is the technique from the book.  Bring a large pan of water with a Tbs. of salt to a rapid boil as before. Remember, it will boil more quickly with the lid on. Add the broccoli and let the water return to a boil without the lid. 

     Test the stems with a fork and remove them with a strainer as shown or a slotted spoon as soon as you can easily pierce the stem.

Cool the broccoli quickly under cold water, unless you plan to serve it at once. Notice that the broccoli is now a deep appetizing green.

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