The art of Blanching, Including a YouTube Tutorial | Wednesday’s In the Know
When it comes to blanching, there are a few steps that can help with the overall success and outcome of ingredient at hand.
But first, what is blanching?
Blanching is par cooking an item, usually vegetables, like broccoli or green beans, until they are bright green in color and crisp-tender. That means, they aren’t over-cooked and droopy and still have a slight “crunch.” From here, they are ready to enjoy whether raw in a salad or tossed in a quick pasta for a healthy finishing touch.
Key “ingredients” for perfect blanching:
· Boiling water
· Heavily salting the water, after it comes to a boil. Did you know that by salting your water before it comes to a boil, it takes longer for the water to come to a boil?
· Preparing an ice water bath to shock the veggies and stop the cooking process after they have finished blanching. To prepare an ice water bath, fill a large bowl with water and ice. Once your veggies have finished blanching, use a sieve to carefully but quickly transfer items to the ice water bath. Once the water is cold and veggies are cool, remove, dry and enjoy! Note: If you are enjoying the veggies right away in a heated dish, no need to do this step but you should enjoy them right away so they don’t keep cooking as they sit.
· Watching my YouTube tutorial to set yourself for success! The Table Together with Tiffany Lewis, How to Blanch.
Now with that, come join me in the kitchen and let’s start cooking!
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