“If you aren’t catching your own, buy the freshest seafood you can get, and cook the shrimp with shells on for the best ...

Using water to blanch your vegetables offers many benefits, including an even cook and the preservation of color and nutrients. Here's how much to use.

Boiling vegetables, besides easily turning them to mush, runs the risk of losing water-soluble nutrients including vitamin C, B1 and folate.

Steaming can preserve up to 91.4 percent of vitamin C in vegetables, while boiling can lead to losses of up to 54.6 percent. Antioxidant levels are better maintained through steaming compared to ...

Boiling vegetables, besides easily turning them to mush, runs the risk of losing water-soluble nutrients including vitamin C, B1 and folate. “It’s leaching into the water, and you’re tossing ...

Boiling vegetables, besides easily turning them to mush, runs the risk of losing water-soluble nutrients including vitamin C, B1 and folate. “It’s leaching into the water, and you’re tossing ...

Blanch green beans by placing in boiling water for 1 minute, drain and place in an ice water bath. In a sauté pan, add the oil over medium high and cook the shallots for 30-45 seconds.