How to blanch vegetables

Blanch the vegetablesBlanching is a method of cooking vegetables very briefly into boiling water and plunging into chilled water. This technique preserves color, texture and flavor of the vegetables. Blanching time varies according to the vegetables. Under-blanching does not kill the active-enzymes properly and make it worse than no blanching. Over-blanching causes loss of flavor, color, vitamins and minerals.

Vegetables should be fresh firm and free from bruises.
Boil the water
1) While blanching, make sure that the pot is large enough to accommodate vegetables spaciously. Heat the pot and bring the water to a rolling boil. Add enough salt to make the water slightly salty.
Clean the vegetables
2) While water starts boiling, wash the vegetables, and cut them into desired size.
3) Keep ready a big bowl of cold water with Ice.
Blanch the vegetables
4) Once water starts boiling, add the vegetables and cook according to allotted time.
5) After cooking , scoop out all the vegetables and put immediately into cold water. This will stop the cooking process.Pat dry and use it further in cooking.

To avoid under or over-blanching, refer the following chart. Time Chart for Blanching

Uses and Benefits of Blanching
1) It brightens the vegetables, and helps to preserve the color.
2) It gives softer texture outside and crispier inside to the vegetables which makes them more appetizing.
3) Blanching kills the enzymes that causes fruits and vegetables to ripen. Due to this, blanching is very important before freezing vegetables.
4) Blanching for salad allows the vegetables to take up the flavors of the dressing or marinade better.
5) Blanched vegetables are bright in color with a nice crisp tastes good in quick stir fry.
6) Blanching method also used to peel the soft vegetables, fruits and nuts like plums, tomatoes, almonds, peanuts.


Post a Comment

  © Blogger template 'Perfection' by 2008

Back to TOP