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Old February 6, 2020   #5
GoDawgs
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Location: Augusta area, Georgia, 8a/7b
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Quote:
Originally Posted by b54red View Post
What do you mean by quick blanch?

Bill
For me that's dumping them into boiling water for two minutes and then immediately into ice water for three minutes before draining and blotting off the excess water. It's also called "shocking" vegetables. It stops the enzymes that make stuff keep ripening and sets the color.
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