According to About.com, whole asparagus spears should be blanched for two to five minutes, depending on the stalks' thickness. Martha Stewart recommends blanching asparagus for three minutes.
Asparagus is blanched in well-salted, rapidly boiling water. Removing the asparagus from the boiling water and plunging it into cold water stops the cooking process. About.com recommends cooling the spears for the same amount of time they were blanched. Blanched asparagus may be eaten as is or frozen and reheated.
Asparagus is prepared for cooking by bending the stalks until they snap apart where the tough, woody part turns tender. Martha Stewart recommends peeling the lower two-thirds of each stalk. The asparagus should be washed before cooking.Learn More
Taro, potatoes and yams are excellent substitutes for manioc. Manioc, which is also called cassava or yucca, is a staple of many South American, African and Asian cuisines. Its mild flavor makes it popular in both sweet and savory dishes. In recipes that call for manioc starch, the closest substitute is tapioca flour, which comes from manioc roots.Full Answer >
To peel a butternut squash, cut off the ends, and then use a sharp vegetable peeler. The process is much easier if you cook the squash slightly to help soften the skin.Full Answer >
Parsley is commonly used as a garnish or flavoring for food. It can be a condiment or an ingredient in sauces, rubs and salads. It also has medicinal properties that can be beneficial to some people.Full Answer >
The bhut jolokia pepper, also known as the ghost pepper, is approximately 400 times hotter than Tabasco sauce with a Scoville-scale rating of 1 million units. In 2007, it was certified by the Guinness Book of World Records as the world's hottest pepper, but has since been surpassed.Full Answer >