HOW TO - BLANCHING VEGETABLES
Blanching Vegetables
So you know how to make bright, crispy veggies…
What is Blanching and what does it do?
Blanching is the par-cooking of an ingredient in simmering to almost boiling water or steam for a short amount of time, in preparation for further processing (For example, freezing, sautéing, frying, preserving, etc.). This is done to remove skin, slow down nutrient loss, enhance the ingredient’s natural color, and to stop enzymatic activity that causes color or flavor loss, or change in texture… *phew*😅 …long sentences…
PREP IT!
Water – enough to fill a large pot.
Vegetables - Be sure to choose veggies that work well blanched.
Examples: green beans, broccoli, cauliflower, carrots, asparagus, peppers, etc.
Ice bath - mostly ice plus some cold water.
DO IT!
Bring water to the point of almost boiling (if I’m being extra, lol, that’s about 185*F – 210*F [85*C - 99*C]). There should be small to medium sized bubbles coming up from the bottom of the pot to the surface of the water but it should not be a rolling boil.
Carefully place your vegetables into the water. It is easiest if you have a metal strainer or steamer pot to do this. That way you can easily pull your vegetables out once they are finished. You can also use tongs or a slotted spoon to fish out your vegetables once they are done.
Most vegetables take about 2-5 minutes to blanch. Look for the color of the vegetables to transition to a brighter more vibrant version of their natural color. Vegetables should still be firm once blanched.
Submerge blanched vegetables into ice water to stop the cooking process. You want to cool the vegetables down as fast as possible.
Once cooled, use vegetables as desired from here. You can sauté, roast, fry, etc.
Tip: