Blanching is the act of cooking something quickly in salted boiling water before submerging in ice water to stop the cooking. Vegetables are blanched to partially cook them while brightening their color and maintaining their “crunch.” Asparagus and green beans, for example, are often blanched before being added to salads, pastas and even veggie trays.
Here are a few tips for perfectly blanched vegetables:
- Always blanch vegetables in boiling water that is heavily salted.
- Have an ice water bath ready to quickly shock and stop the cooking process.
- Blanch until the product is just tender and bright in color remembering that it will continue to cook as it is removed. If you need to, take one out and try it.
- Use tongs or a handheld strainer to quickly remove items.
- If you have a large batch of vegetables to blanch, work in batches ensuring your blanching water comes to a boil before adding your next addition. Also make sure to replenish your ice bath so that each batch can quickly cool once added.
- Don’t let items sit too long in the ice bath or they may begin to get soggy as they take on water. Simply allow them to chill until cold to the touch, remove and use as desired.
Now that you know how to blanch, why not whip up a quick breakfast frittata for supper?
Cheers to starting a new tradition around the table together!
Founder and true believer in the power of bringing people around The Table Together!