Blanching is a quick cooking technique that came tame sourness and soften texture. I like to use this technique for veggies like asparagus, snap peas and green beans, to only cook them just a bit.
The technique: Boil vegetables or fruit in rapidly boiling water for a minute or two until they’re cooked but still tender, then scoop them out and dunk them in ice water to stop the cooking.
Try it out on the Lemon Wheel & Ricotta Pizza (above)!
—Katie Barreira, Senior Test Kitchen Associate