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Hot take: I quit ditching the ice bath for my blanched green beans and the color stayed
For years I tossed blanched beans straight into cold tap water, thinking the ice thing was just chef-show nonsense (you know, the stuff that looks cool on camera). Last Tuesday I was doing 6 quarts of haricots verts for a wedding gig at the old armory here in Spokane, and I said fine, let's fill the second pot with actual ice water. The beans came out a full shade brighter, and they still had a snap 4 hours later when we plated at 6pm. My sous said "that's the greenest thing on the whole buffet," and I had to admit she was right. Now I'm wondering what else I waved off as too fussy, so what's the one technique you thought was overkill until you tried it on a real service night?
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