Set in
a large bowl filled with ice water to cool.
Submerge the chopped radicchio in
a large bowl filled with ice water.
Set blender pitcher in
a large bowl filled with ice water to cool.
10 - ounce of peas of your choosing 1 small garlic clove, minced 2 tablespoons walnuts 1 large bunch of basil 1/2 cup (1 1/8 ounces) finely grated Parmesan cheese 1/2 teaspoon table salt 1/3 cup olive oil Prepare an ice bath,
a large bowl filled with ice water.
To speed this up, you can also place the bowl of filling into
a larger bowl filled with ice water, stirring occasionally.
First blanch your asparagus: bring a pot full of salted water to a boil, toss in the asparagus and let cook for about 2 minutes, then remove and shift the stalks into
a large bowl filled with ice water (save the cooking water!)
Drain, then immediately transfer to
a large bowl filled with ice water.
Dip the tomatoes in boiling water for 30 - 60 seconds, then plunge into
a large bowl filled with ice water.
Place butter in a medium bowl set in
a larger bowl filled with ice water.
Here's how you tell if they're cooked: Pull one out and throw it into
a large bowl filled with ice water; if you don't like the texture, let them cook a few seconds longer.
Place pot in
a large bowl filled with ice water.
Now transfer those green beans to
a large bowl filled with ice water for about 10 minutes, then transfer to paper towels and pat dry.
When the zabaglione is light and fluffy, move the bowl to
a larger bowl filled with ice water to cool the zabaglione quickly.
Set a large metal bowl inside
another large bowl filled with ice water.