The Ice Bath Trick Professional Chefs Use to Keep Steamed Vegetables Bright and Crunchy

Chef Brian reveals the two key techniques that stop vegetables from turning mushy and bland: heavily salting the steaming water and immediately plunging cooked vegetables into an ice bath to halt cooking. The video covers timing (3–5 minutes max), color cues for doneness, and how to prep veggies like broccoli, cauliflower, carrots, and red peppers ahead of time for easy meals.