Hey all,
I looked through the posts and most of the blanching involved fries. While delicious not the subject of my question today. Let's talk carrots. I blanched them and stuck them in an ice bath. They are still damp and I suspect that is not what I want when freezing (I will be vaccum packing them). Is there a tip or trick or will just patting them with a tea towel work?
Thanks!
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