When cutting a vegetable into spiral garnish is it best if the blanched or warm frozen at room teperature?

It is best to use a vegetable that is blanched before cutting it into spiral garnish. Blanching is a process of briefly boiling the vegetable in water and then immediately cooling it in ice water. This process helps to preserve the vegetable's color, flavor, and nutrients, and it also makes the vegetable more pliable, making it easier to cut into spirals.

To blanch a vegetable, bring a pot of water to a boil. Add the vegetable and cook for 30 seconds to 1 minute, or until the vegetable is just tender. Immediately transfer the vegetable to a bowl of ice water to stop the cooking process. Once the vegetable is cool, drain it and pat it dry.

You can then use a vegetable spiralizer or a sharp knife to cut the vegetable into spirals. To use a vegetable spiralizer, simply insert the vegetable into the machine and turn the crank. The spiralizer will cut the vegetable into long, thin strips. If you are using a knife, cut the vegetable into thin slices, and then use a sharp knife to cut each slice into spirals.

Spiral garnishes are a beautiful and elegant way to add a touch of sophistication to your dishes. They can be used to garnish salads, soups, entrees, and desserts.