You have finally gotten past that inexplicable fear of cooking, and realized that “if you can read, you can cook.” After all, the ingredients are listed along with the directions, and you’re rocking out those recipes – then you run across a cooking term and you have no idea what it means? Fear not…

;liugh

;liugh

… because I’ve started a cooking term glossary on the Personal Chef Approach YouTube Channel for quick access to a demonstration of the term to help keep you on track, so you can save time and money while eating healthier when you cook once, to enjoy homemade meals all week long.

To shock, or refresh, a vegetable that has been blanched means to stop the cooking process by submerging it in ice water, so the flavor, color, texture, and nutrients are preserved.

Shocked vs. boiled

Shocked vs. boiled

When comparing the shocked broccoli to the one that wasn’t – you can see how green this one is compared to the other, because the other one continued to cook, even after removing it from the boiling water – causing it to lose some of it’s bright green color from the loss of chlorophyll.

Spaghetti with Broccoli

Spaghetti with Broccoli

Click here to check out my Spaghetti with Broccoli recipe to give the process a whirl.

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