At its most simplest, to blanch is to put an ingredient into boiling water and then into freezing cold water. This is a great way to get the brightest color out of vegetables of all kinds.

First use a bigger pan than you think necessary. Bring your water to a boil, then add enough salt so that the water is salty, but not chokingly so. When you’ve got a good rolling boil add the ingredient you are blanching. If there is a lot of it, add in batches so that you don’t cool off the water too much.

Test the ingredient you are blanching once it reaches a bright color to see if it is at your desired consistency. You can wait until right at the last minute because next either scoop out the ingredient with a slotted spoon and dunk into ice water or strain and add to ice water.

At this point, you have the ingredient ready for a recipe, or ready to store until you sauté or reheat for dinner.