Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
To boil raw ingredients in a liquid. Vegetables are commonly blanched. The key to blanching vegetables is to not cook them too long. To blanch asparagus, bring a pot of water to about the poach stage over medium high heat. Add the asparagus and let it cook until the color becomes very green. The spears should just barely bend when picked up out of the water (about 3 minutes or so for thin asparagus and 5 minutes for the thickest).
If the asparagus is not going to be used right away, remove them to a bowl of ice water. This is known as "refreshing." The cold water stops the food from continuing to cook from internal heat and keeps the food fresh and crisp. This is also known as "shocking" the food.
Blanching can also be used for softening foods, making it easy to remove their skins. Almonds and tomatoes are two examples of this.
Scallops with Bacon and Asparagus
Halibut with Meyer Lemon and Basil Butter
Linguine with Shrimp in Vodka Tomato Cream Sauce | Coumadin Safe Version
Shrimp Scampi Orzo Pasta Salad
Sole in Parchment with Vegetables and Mushroom Sauce
Fettuccine with Dill Pesto and Shrimp
Whitefish in Foil with Vegetables and Tomato Sauce