This useful method developed to add speed in the restaurant kitchen is equally well applied in a smaller kitchen. It allows vegetables to be cooked prior to use and then reheated at the time of service. This method is carried out as follows:
- Fill a large pot with water. Add enough salt to give the water the taste of seawater: A good rule is 34 grams (1¼ ounces) of salt per liter (34 ounces) of water.
- Place the water over high heat and bring it to a rolling boil (one that cannot be stirred down). Do not cover.
- Add the vegetables to the boiling water and cook until just barely tender when pierced with the sharp point of a small knife. The vegetables should be slightly resistant so that reheating will not overcook them.
- Drain well. Immediately immerse the vegetables in ice water for a minute to stop the cooking and set the color. This is generally referred to as shocking the vegetables.
- Drain well.
- Pat dry. Place in a clean container and cover with plastic film. Refrigerate until ready to use.
- When ready to serve, reheat the required amount in a small pan with butter (or olive oil) and seasonings such as salt, pepper, and herbs. Serve immediately.