blanching/steaming, science of, 408–10 boiling in large pot of water, 409–10 braising, 444 chopped, adding to meat loaf mix, 530 glazing, 452 green, for salads, 770 juice, for soups, 203 Lots of, and Garlic, Pasta with, 686–87 micro-steaming, 423 microwaving, 422 overcooked, preventing, 410 pectin in, 409 plant cells in, 408 preparing, for cryo-blanching, 442 preparing, for omelets, 130 preparing, for soups, 189–91 preserved, preparing, for chopped salads, 836 preserving green color of, 409–10 roasting/broiling, 456 searing/sautéing, 430–31 shocking in ice water, 410, 786, 786 soups, creamy, preparing, 201–4 sous-vide cooking, notes about, 387 Spring, Risotto, 755, 755–57 Spring, Salad, 783, 783–84 starchy, roasting, effect on flavor, 221, 221 Stock, Basic, 188 storing in crisper drawer, 75, 76 30-Minute Minestrone, 197, 197–98 Vegetable shortening, smoke point of, 861 Vermouth-Porcini Pan Sauce, 320, 320 Vinaigrettes Balsamic-Soy, Sharp, 790 best ways to prepare, 773–76 Fig and Pumpkin Seed, 799 Grapefruit, 400 Hazelnut, 792 Lemon- or Red Wine–Olive Oil, Mild, 780–81 Marcona Almond, 797 mixing methods, 777 oil-to-vinegar ratio for, 776–77, 780 Pine Nut, 795 preparing, 780 squeeze bottles for, 788 Sun-Dried Tomato, 397 Walnut, 425 Vinegar adding to potato cooking water, 814, 814, 908, 908 rice wine, for potato salad, 815 seasoning soups with, 204 storing, 80 used for homemade ricotta, 152 Vodka added to pasta sauce, flavor gained from, 700–701 adding to batter for fried foods, 890 Penne alla, with Chicken, 699, 699 Waffles Basic Quick, 157 best cooking methods, 156 ... Sun-Dried Tomato, 397 Walnut, 425 Vinegar adding to potato cooking water, 814, 814, 908, 908 rice wine, for potato salad, 815 seasoning soups with, 204 storing, 80 used for homemade ricotta, 152 Vodka added to pasta sauce, flavor gained from, 700–701... added to pasta sauce, flavor gained from, 700–701 adding to batter for fried foods, 890 Penne alla, with Chicken, 699, 699 Waffles Basic Quick, 157 best cooking methods, 156