Never Mess Up Blanching Vegetables Ever Again
Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Debra Matlock confesses her blanching disaster to associate food editor Rick Martinez. Here’s Martinez’s advice for making sure it never happens again. Welcome to Effed it Up.
Dear Rick, boss of the blanch,
Fresh green beans from our garden vary widely in size. I like preparing them with Thomas Keller’s recipe for the big pot blanch, but I feel like I’m always overcooking the little ones when I cook the larger ones just right. Maybe I need to stagger…