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The Ultimate Guide to Summer Dining: 7 Dishes That Are Best Served Chilled

The magic of ice-cold water lies in its ability to enhance the dining experience. A simple splash of chilled water can elevate the flavors and transform an ordinary meal into an extraordinary culinary journey. Join us as we delve into the captivating world of this refreshing ingredient and uncover the secrets behind its power to tantalize your taste buds.

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22 December, 2024

Blanched Vegetables

Most people simply blanch their vegetables and plate them right away. However, if you want to retain the crispness and vibrant green color of your veggies, there’s an extra step you can take. After blanching, immerse the vegetables in ice-cold water. This temperature shock stops the cooking process immediately, preventing overcooking, and locking in that delicious flavor.

Once the vegetables have cooled down, drain the water and plate them.

Blanching vegetables and eggs? Finish with an ice bath.

Hard-Boiled Eggs

For perfectly boiled eggs, plunge them into ice-cold water immediately after blanching. This halts the cooking process, ensuring your eggs are boiled to your desired doneness. This method is especially effective for soft-boiled eggs with runny yolks. Additionally, an ice bath makes peeling the eggshells a breeze.

Depending on your preferred doneness, boil your eggs for 6 minutes (for a slightly runny yolk), 7-8 minutes (for a soft, dippy egg), or 10 minutes for a fully cooked hard-boiled egg. Timing starts when the water reaches a rolling boil.

Offal Blanching

Pork offal, such as intestines and stomach, are popular delicacies. To enhance their flavor and texture, use ice-cold water during preparation.

Thoroughly clean the offal, removing any impurities, and then wash them with ingredients like lemon, vinegar, or brine to eliminate any unpleasant odors.

Bring the offal to a boil, adding a pinch of salt, some smashed ginger, or lemongrass for extra fragrance. Once the offal is cooked, immediately plunge it into a bowl of ice-cold water. This process helps retain the crunch and natural white color of the offal. You can also add a splash of lemon juice to the ice bath for added brightness and flavor.

Pork Trotters

When blanching pork trotters, finish by soaking them in ice-cold water. This tightens the skin, making it crispier. It also helps retain moisture, keeping the meat tender and white. This technique can also be applied when boiling chicken or beef.

Meat that has been immersed in ice water is also easier to slice into thin, even pieces.

Pork Ears

For crispy, white pork ears, prepare a bowl of ice-cold water with a squeeze of lemon juice. After blanching the ears, immediately soak them in this mixture. The cold temperature helps the ears stay crunchy, while the lemon adds a refreshing fragrance and enhances their color.

Leave the ears in the ice bath until they’re cool, then pat them dry and slice into thin, bite-sized pieces.

Chicken Feet

Chicken feet are a delicacy, and to be enjoyed at their best, the skin must remain crispy. After blanching the feet for about 10 minutes (from the time the water boils; adjust the time depending on the size and quantity of feet), remove them and plunge them into ice-cold water. This tightens the skin and preserves its texture. Leave the feet in the ice bath for about 10 minutes to cool, then drain and pat dry. For extra crispness, place the feet in an airtight container or wrap them tightly in plastic wrap and chill in the fridge for 20-30 minutes. Remember to keep the feet covered to prevent the skin from drying out.