Blanching: the secret to perfectly crunchy and vibrant vegetables 1. Bring a large pot of salted water to a boil. 2. Boil the vegetables for a few minutes (1-4, depending on the type). 3. Immediately transfer them to ice water to stop the cooking process. 4. Drain and pat dry. Why do it? • Preserves color and crunchiness. • Reduces bitterness in some vegetables • Perfect for cold salads or freezing while maintaining flavor and quality. Have you ever tried this technique? Give it a try and tag a

How to assess for a blanching or non blanching rash? it’s best to do the glass test first! 🥛👀 If the rash: - turns white when you gently press on it = blanching rash (good sign) - Stays the same colour/does not turn white = non-blanching rash (concerning sign) Have you done the glass test before? Resources: - Children’s Health Queensland - rashes in children - Royal Children’s Hospital - rashes #pediatrics #paediatrics #rashes #rash #glasstest #blanching #nonblanching #empower #parents #little

34K views · 210 reactions | BLANCHING GREENS 塞 塞What is blanching?...