Blanching a Vegetable

December 7, 2010 Cooking Methods  No comments

Blanching helps to tenderize vegetables; it also aids in them retaining their color.

To blanch a vegetable, bring a medium to large pot of salted (1 tsp. to 1 TBSP. of salt) water to a boil.  The size of the pot, and the amount of salt and water used will correspond to the amount of a vegetable you have to blanch.  If, for example, you are blanching 3 cups of broccoli, use a larger pot filled 3/4 of the way with water and 1 TBSP. of salt (You’ll be discarding the salty water after you’re done using it, so don’t worry too much about eating all of that salt – you’re simply imparting flavor to the broccoli.)  Once the water comes to a boil add the vegetable.  Boil the vegetable for 2 to 4 mins. – 2 mins. for a crispier vegetable, 4 mins. for a more tender vegetable.  While the vegetables are boiling, prepare a large bowl of cold water with a half dozen or so ice cubes in it.  When the 2 to 4 minute cook time has elapsed drain the vegetable in a colander, then scoot the vegetable into the ice bath.  The ice bath will halt the cooking process.  Drain the vegetable using the colander again – after they have sat in the ice bath for a minute or two.  Remove any ice cubes from the colander before further utilizing the vegetable.  You have just blanched a vegetable.

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