Chef's Quick Tip: Shocking Vegetables

Out of the pot and into the ice bath. Sysco Seattle Executive Chef Greg Meeker demonstrates how to shock veggies and stop the cooking process to preserve color, flavor and texture of vegetables like green beans, asparagus and broccoli. Share this Test Kitchen Tip with your kitchen staff today. All items to create this dish in your restaurant kitchen can be ordered through your Sysco Marketing Associate. Visit www.sysco.com and click the Become A Customer tab for more information about partnering with Sysco at your restaurant. Good things come from Sysco. Connect with Sysco Seattle on Facebook: https://www.facebook.com/Syscoseattle