A veggie prep step I always brushed off actually works

I used to think dipping cooked veggies in cold water was just for fancy restaurants. Then my buddy's snap peas stayed super crisp in a salad (I was shocked, honestly). He said the quick cool down stops them from getting mushy. Now I give my steamed carrots and broccoli a quick ice bath every time.

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1 Comment

angela5871h ago

Whoa that's a legit tip I need to try. So how long do you leave them in the ice bath? I tried something like that once but I left my green beans in way too long and they got weird and waterlogged. Is it literally just a quick dunk and then out?