http://www.pitch.com/FastPitch/archives/2008/08/26/culinary-school-diary-week-one Comments On: Culinary School Diary: Week One by Owen Morris en-us Copyright 2013 Pitch. All rights reserved. This RSS file is offered to individuals, Pitch readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Pitch. neilk@atiba.com (Pitch Webmaster) Fri, 24 May 2013 00:00:01 -0500 Fri, 24 May 2013 02:45:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss Blanching, while seemingly unimportant and arduous, preserves the color, preserves the nutrients, and enhances the flavor of your vegetables. This is done by properly bringing the vegetable up to temperature, converting some starches to sugars and slightly softening the texture- then halting the cooking process with the ice bath.
Posted by Liam]]> Sun, 21 Sep 2008 12:59:00 -0500 Pitch Posted by Faith]]> Thu, 28 Aug 2008 11:54:00 -0500 Pitch Posted by Owen]]> Wed, 27 Aug 2008 19:51:00 -0500 Pitch
Everything in its place should include that e on the end of mise.

Signed,
an old cook.
Posted by karen g.]]> Wed, 27 Aug 2008 18:27:00 -0500 Pitch Posted by Venus]]> Wed, 27 Aug 2008 11:06:00 -0500 Pitch
Now, help out a dude who wants to cook better.
Posted by Dan]]> Tue, 26 Aug 2008 20:49:00 -0500 Pitch