What is the term used for using very little liquid to cook food, mainly vegetables, to a slightly softened texture while maintaining their color and crispness?

Understand the Problem

The question is asking for a culinary term that describes a specific cooking technique involving minimal liquid to achieve a lightly softened texture in vegetables while keeping their color and crispness intact.

More Information

Blanching involves quick cooking vegetables in boiling water, then rapidly cooling them, often to maintain color and texture before further cooking or freezing.

Tips

A common mistake is to overcook during blanching, which can lead to loss of color and crispness.

Sources

• Why is it important to blanch vegetables before cooking? - Quora - quora.com
• Simmering, Blanching & Boiling - What's The Difference? - otaokitchen.com.au