Learning to Cook Lesson Five, I Blanched

Fresh is the keyword for this lesson. Seasoning food. Salt and pepper, butter optional to taste. Okay. This seems obvious, but it's something I just didn't think about. It was a rote movement. I can make food taste the way I want it to with a few simple steps.
I learned what blanching is. I've heard about it, but didn't know the exact definition, the why or how of it. I never bothered to find out. Blanching gives food, like fresh vegetables, a quick hot bath in [what else] flavored water. I also didn't realize that food keeps cooking even after you remove it from the stove or turn the burner off. I need to stop the cooking if I want to stop the cooking. It makes sense but I never thought about it or did it before.

So now I know that I can saute or blanche and I can also steam food. I already love to steam vegetables, especially using my bamboo steamer that my honey got me for Christmas a couple of holidays ago. Works like a charm. It's a spa for food.

Also, in lesson five, I learned how to make garlic smashed potatoes and cook food like carrots. Now, my honey only likes raw carrots. No idea how that came about. But I think I'll try Chef David's recipe for cooked carrots. It may just give my honey a new outlook on hot carrots. Yea!

This was a quick lesson loaded with cooking magic. Loved it!

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