When the potatoes are done, drain them in a colander and rinse
under cool running water until just warm.
Not exact matches
(To test one, fish it out of the pot with a pair of tongs and
run it
under cold
water until it's
cool enough to handle.)
If so, drain them then
run under cold
water until they are completely
cool.
Cook the noodles according to package directions
until al dente, then drain and rinse
under cool running water in a colander
until they're at room temperature, then drain well again.
Drain and rinse
under cold
running water until cool, then drain well again.
To cook the BEET: place it in a pot with
water covering a few inches over its surface; boil over high heat
until fork - tender (about 10 minutes); remove beet from
water with tongs;
run it
under cold
water to remove skin (carefully using fingers to help skin fall off); set aside to
cool.
Transfer shrimp to colander and
run under cold
water until cool to the touch.
Once soaked, place the cashews in a fine mesh strainer and
run the softened cashews
under cool water until clean and the
water runs clear.
Drain and
run eggs
under cold
water until cool.
Set the pan in the sink
under cool running water for a few minutes
until the eggs are barely warm.
Steam
until tender, 4 to 6 minutes;
run under water to
cool completely.
Pour off hot
water and rapidly
cool eggs by
running them
under cold
water,
until completely
cooled.
Cook 1 cup orzo in boiling salted
water until al dente; drain and
run under cold
water to
cool.
Cook 1 cup mini penne in boiling salted
water until al dente; drain and
run under cold
water to
cool.
Run under cool water to stop the cooking and set aside
until you are ready to form the lasagna.
Use a slotted spoon to gently add the eggs to the
water, cook them for 10 minutes (set a timer), then
run them
under cold
water until they're fully
cool.
Using tongs or a strainer, remove noodles but keep the
water boiling and
run the noodles
under cold
water until cool; drain well.