REFRESHING

REFRESHING

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Refreshing usually refers to the process of plunging food into ice water after having been blanched. It can also refer to simply allowing fruits or vegetables to sit in ice water for a short period in order to bring back their crispness.

If refreshing just blanched foods:

  1. Once the food is cooked to your liking, remove it from the water and immediately place it in the ice water, this arrests the cooking process and locks in the colour and flavour.
  2. Once the food is cool throughout it can be drained and set aside to be reheated later or eaten as is.

If refreshing limp or tired vegetables, lettuce or herbs:

  1. Place the tired food in very cold ice water and allow it to sit for a few minutes to bring some life back into the food.
  2. Ice may be present in the water but be careful not to bruise lighter foods such as lettuce or herbs.
  3. Remove the food and place in a strainer.
  4. Use as required.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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