Page 223 - YC Cooking School

To protect your fingers and avoid a trip to the emergency room, always tuck them in when
you’re slicing and chopping onions. Also make sure that you use a sharp knife, as you’ll have
a cleaner cut with limited weeping.

Keeping the beans green

Blanche your beans and then give them a bath afterwards to refresh them. Do this by
placing them in ice-cold water for about a minute, straight after taking them off the heat.
This technique will stop the cooking process and fix their beautiful green colour.

Learn to cook online at learn.yuppiechef.com

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