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The technique of blanching, which is not only effortless but also highly effective, is the way of preparation that is recommended for spring and summer vegetables that have a flavour that is comparable to the best versions of themselves, according to any experienced cooks. The process of blanching is not only simple and quick, but it is also something that you should absolutely be utilising in your kitchen. In this article, you will know the reasons why you should be blanching, how to blanch, mistakes that you should avoid, and some of the simple methods to use veggies that have been blanched.
A method of cooking known as blanching includes placing food (often vegetables) in a big pot of boiling water that has been salted for a short period of time. After that, the veggies that have been blanched are removed from the boiling water and placed in a bowl of ice water, which is a process that is referred to as "shocking." The procedure of shocking the veggies halts the cooking process, which in turn helps to maintain the vibrant colours of the ingredients.
Why Blanching
You can save time that would have been spent at the stove or oven during the warmer months by blanching a large number of veggies for only a few minutes before plunging them into cold water.
Blanching can be all the cooking you need to do for a single meal on a hot summer afternoon, but there are other times when blanching is a step along the path to producing casseroles or other meals that require more intricate preparation. You can save time and maintain efficiency at dinner parties or festivals by blanching veggies in order to par-cook them.
In addition to steaming, blanching is a way of cooking that requires nothing more than salt and water. This makes it an economical method. The process of blanching can be carried out in any location that has access to water and, of course, a source of heat. It does not require any additional flavours, ingredients, or even parchment paper.
Similarly, compared to pan frying or roasting, blanching meals does not add any additional fats, making it a healthier option.
How To Blanch
Boil some salted water and set it aside. Fill the pot with more water and bring it to a boil.
Chop all the veggies into uniformly sized bits. The amount of time needed to blanch different types of vegetables varies, so be sure to do it individually.
Boil some water and then add the vegetables. Instead of using a timer, trust your sight and taste sensations to tell when a vegetable is cooked to perfection.
Strain the vegetables to remove them from the boiling water and set them aside to drain.
While an ice bath is the most popular and most recommended approach, you may also use icy tap water to have the same effect. This is particularly applicable in restaurants that have industrial ice machines.
To drain and dry, spin the veggies in a salad spinner or pat them dry with a clean tea towel. Doing so will keep them from getting soggy and will improve their flavour in the future. In addition, dry veggies will soak up sauces and condiments better.
Quick Tip
Blanching veggies more frequently will teach you when they are done. Because they are living things, vegetables vary in appearance and taste from week to week in the supermarket. The asparagus you cooked last week may have been thinner than this week's, therefore cooking durations will vary even among the same produce. Therefore, it's best to not rely entirely on past experiences.
