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Chef [Name] strongly believes in briefly blanching vegetables like asparagus, green beans, and broccoli in boiling water before shocking them in ice water to retain color, texture, and nutrients. This technique ensures that vegetables remain bright and crisp when served.
10. The Importance of Onions
When cooking, onions should be sautéed first to release their sugars and flavors. As they turn translucent, they develop a sweetness that enhances dishes. Chef [Name] mentions that timing is everything; always sweat them first before adding other ingredients.