How to Blanch, Roast & Stirfry Vegetables

Why the same vegetable needs three completely different approaches.

Tuesday November 10th | 11:00 am EST*

Soggy, bland, or overcooked vegetables usually come down to using the wrong method for the job. Jody and Kirstie cover three foundational vegetable techniques in one fast session, including the step that keeps blanched vegetables vibrant instead of dull and what actually creates real stir-fry flavour, beyonds just cooking fast.  There's a reason why our kids ask for more broccoli! 

Part of our NEW How-To Series: short, technique-driven classes all in under 30 minutes, and for only $5.

Join us live or cooking along with the recording whenever your schedule suits. 

What you will learn: 
Blanching for colour and texture.
Roasting for proper caramelization.
Stir-frying techniques and heat management.

Join the Live Online Class: $5 (shop yourself)

*Can’t join us live? You won’t miss a thing. We’ll send the recording & recipes after class so you can cook with us whenever it suits you.