File:Shock blanched vegetables in cold water (1041479893).jpg

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Description Using a strainer, remove the vegetables from the boiling water and transfer to a bowl of ice water. This will halt the cooking process (thus preserving the color, texture and flavor). This step is crucial!
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Source Shock blanched vegetables in cold water
Author ilovebutter from Houston, TX, USA

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This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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This image was originally posted to Flickr by ilovebutter at https://flickr.com/photos/53464383@N00/1041479893 (archive). It was reviewed on 8 December 2019 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0.

8 December 2019

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Date/TimeThumbnailDimensionsUserComment
current21:18, 8 December 2019Thumbnail for version as of 21:18, 8 December 20191,600 × 1,060 (267 KB)Belbury (talk | contribs)Transferred from Flickr via #flickr2commons

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