Blanching a Vegetable
December 7, 2010 Cooking Methods
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.