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 the culinary term that describes the method of cooking food, particularly vegetables, with minimal liquid to achieve a slightly softened texture while preserving their color and crispness.

More Information

Blanching involves briefly boiling vegetables and then shocking them in ice water to retain their color and crispness. Steaming involves cooking with steam to preserve nutrients and texture.

Tips

Don't confuse blanching with steaming. Blanching uses boiling water followed by ice bath, while steaming uses steam continuously.

Sources

• Simmering, Blanching & Boiling - What's The Difference? - otaokitchen.com.au
• Dictionary of Common Cooking Terms - findlayfoods.com