What are common mistakes when making Blanching and shocking?

Question

Accepted Answer

Not enough water — the temperature drops when vegetables go in, and if the pot is small it never recovers. You're simmering, not blanching. Not enough ice — three cubes in a bowl of water is not an ice bath. The vegetables sit in warm water and continue cooking. The colour goes from vivid to army green in front of your eyes. Over-blanching — even 30 seconds too long turns bright green broccoli into khaki mush. Use a timer. Taste one piece at the 60-second mark. Not drying after shocking — this i