_walnuts To Blanch Recipes

Steps:

• Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half.
• Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper.
• Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.

Steps:

• Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Shell the walnuts with nutcracker. Cover nutmeats with cold water. Bring to a boil and cook 3 minutes. Drain at once. Dry on paper toweling.Or: Cover the nutmeats with boiling water. Let stand 15 minutes. Drain and dry.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.