home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Roasted Eggplant and Tomato Salad
Serve this colorful and delicious salad as a fi...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Blanching Vegetables
I always used to boil vegetables in salted water, but I have learned to salt certain vegetables after ...
 
see previous tips ›
see next tips ›


Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."   ...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
November 11, 2014
Blanching Vegetables

I always used to boil vegetables in salted water, but I have learned to salt certain vegetables after they are cooked, tossing them immediately after draining with medium-coarse salt while they are still steaming hot. Does it make that much difference? It does; instead of making a saline solution out of boiling water that permeates the vegetable throughout, salting later allows the vegetable to retain its vegetable flavor. Then sprinkled salt adds another dimension of flavor. The vegetables that best respond to this method are string beans, broccoli, and zucchini, but I find it also works for cabbage, beets, chard, and other greens.