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KEHow to blanch vegetable 🥦
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Blanching is a cooking technique that involves briefly immersing vegetables or other foods in boiling water and then rapidly cooling them in ice water. Reasons for this are:
* Preservation of Color: Blanching helps vegetables maintain their vibrant color. The process stops enzyme activity that can lead to color and flavor changes over time. If you have a green food and want to keep it bright green, it is best to blanch it!
* Texture Preservation: It partially cooks the vegetables, making them tender but still crisp. This is great for items of food you want to grill, or finish by sautéing, but would be too al dente to do just the second part of cooking alone. For example, you can’t just grill broccoli from it being raw, you have to par cook it by blanching first for better texture.
How to blanch:
1. Bring a pot of water up to a boil and add a generous amount of salt.
2. Add the food items, working in batches to not overcrowd the pot, and bring up to a boil, boil until al dente, but fork tender. Usually this takes 1 minute for things like greens, or longer for items like root vegetables.
3. Remove it from the boiling water and shock in an ice bath to stop the cooking process.
From there you can cook the veggies however you like! I love grilling them, sautéing them, or saving for later to finish cooking!
#cooking #cooking101 #blanching #vegetables
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