After boiling, starchy vegetables with stable pigments, such as carrots, are best cooled by a. spreading them out into a single layer and placing them in a cool spot b. allowing them to sit in the water they boiled in until cool c. submerging them in very cold water long enough to cool them d. putting them in a refrigerator while they’re still hot
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After boiling, starchy vegetables with stable pigments, such as carrots, are best cooled by a. sprea...
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