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| blanch |
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cook quickly in boiling water (1-2 minutes), and immediately place in cold water to stop cooking. |
| devein |
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shrimp have a black "vein" (actually it's their intestine) running down their back, which can be removed with the tip of a sharp knife. |
| parch |
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broil or roast a vegetable (usually peppers or tomatoes) over an open flame until the outer skin is charred. |
| shuck |
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remove shellfish (clams, oysters, etc.) from their shells. |
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