How do you blanche vegtables?

Answer 1

The method is always the same: bring water to a boil, drop in the vegetables, and allow the water to return to a boil. After the proper amount of time, strain the vegetables quickly, or remove them with a slotted spoon, and immediately plunge them into a bowl of ice water. The blanched (or "parboiled") vegetables can then be used in recipes, tossed into salads, or frozen.

What varies is the time involved, and that is dependent on the type of vegetable (and, to a lesser extent, the size of the pieces of vegetables). If your blanching broccoli florets, just let them boil for two minutes or so, otherwise they'll get overcooked and soggy. If you're blanching tomatoes or beets (to get the skins off), you'd only boil them for 30 seconds or so--you don't want the insides getting cooked, just the skins.

Answer 2

The reason to Blanche veggies is to stop the process of the sugars from turning into starch after picking and therefore losing the natural sweetness. Corn on the cob is a perfect example. You plunge the husked cobs into boiling water for about1 - 2 minutes and then plunge into ice water and refrigerate or freeze until needed for cooking.

Answer 3

technically it depends on the vegetable....however in general it is the process of either pouring boiling water over say tomatoes, to cause the skins to be easier to remove....or putting vegetables in a large pot of boiling water...simmer and then remove and plunge into icy cold water to prevent further hot water cooking...this process is used frequently

what veg do you wish to blanch?

Answer 4

This is a way of preparing your vegetables for freezing, meaning you can freeze plenty of your vegetables for later use.
Where if you just freeze them with out preparation they will not last and or taste strange next time you use them.

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