Refreshing Vegetables

After boiling, green vegetables are often drained and refreshed under cold water to set their color, texture and flavor. To avoid running a strong stream of water over delicate vegetables, immerse them in a bowl of cold water and drain them again. The vegetables can then be reheated in butter or oil, or cooked further, for example in a gratin. Root vegetables that are to be stored after cooking or used in cold salads may also be chilled with cold water.