Knowing how to properly blanch vegetables is something that every home cook should know. Blanching can be used for a number of different reasons.; some use it as a way to preserve color and texture, others use it as a way to soften vegetables for a salad. It’s also a wonderful technique to use when you need to easily remove skin from a tomato or peach.
What Is Blanching
Blanching refers to submerging your fruits or vegetables in boiling water for a short period of time. They are removed and transferred to a bowl of ice cold water, so that the items cease to cook.
How Do You Do It?
Prepare a pot of boiling water and a separate bowl of ice cold water. Cut your vegetables or fruits into the size you would like. If you are blanching to remove the skin, please see here for detailed instructions. Once your vegetables are ready, simply drop the vegetables into the boiling water. Make sure to put in small quantities so that the water continues to boil. If you are blanching multiple items, do them separately and make sure to blanch the lighter colored vegetables first.
Give the vegetables 20-30 seconds in the boiling water and then remove with a slotted spoon. Shock the vegetables by plunging them into the ice water. Once they are completely cool, remove them and drain on paper towels.
Bon appétit, ya’ll!