In this episode, Payal familiarises us with the "subtle science and exact art" of blanching. Being one of the most basic methods of cooking vegetables, blanching interestingly puts me in mind of Goldilocks - blanch too little and you end up with blotchy, burned vegetables; blanch too much and you're left with a misshapen, tender lump. Payal seamlessly leads us through the science of blanching - the six-step technique, the three blanching media, the salt-or-no-salt debate, blanching time for a variety of vegetables, and finally some practical use cases for blanched vegetables (pizza sauce, anyone?). The episode is studded with bits of interesting trivia and a fondly-told anecdote about Payal's time at college. Give the episode a listen, and join us in rhapsodiseing about the pretty colours your vegies turn after blanching (if you're into that), or about how viscerally satisfying it is to know your vegies are done precisely when your timer chimes. Also check us out on social media : Facebook : https://www.facebook.com/Rasoikerahasya-106598634617565 Instagram: https://www.instagram.com/rasoikerahasya7/