When cooking vegetables, such as asparagus, broccoli and green beans, a recipe will often have you quickly cook the veggies in boiling water, remove them, and shock them in a bowl filled with ice water. This can be a tedious process if you don't have unlimited access to ice. So how do you shock green vegetables without having to use a big bowl of ice water? After blanching them in the boiling salted water use a mesh skimmer to ...