The great thing about learning to cook vegetables this way— blanch or steam while other food is cooking, shocking them in cold/ice water to stop cooking, and slowly reheating when it’s time to serve— gives you perfect, just-done vegetables everytime.  You don’t need to try to time the vegetables to be finished at the same time as other longer cooking items, they’re cooking when you have the time and finished when you’re ready to eat.  The vegetables retain color, crispness (yet tenderness), flavor and nutrients too.

At Thanksgiving I may cook my string beans the day before when I make the cranberry sauce and apple pie.  One less item to make during the rush of getting it ALL done.

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