HOW TO BLANCH VEGETABLES

HOW TO BLANCH VEGETABLES


– [Narrator] How to blanch vegetables. – [Instructor] Blanching
is a quick technique for preparing tender, crisp vegetables that uses boiling water and an ice bath, which shocks the vegetables
to stop the cooking process. Blanched vegetables are perfect
for stir fries, platters, and much more. Prepare a large bowl of ice
water, known as the ice bath, a slotted spoon and a
paper or cloth-lined plate. Bring a large pot of water
to boil over high heat. Cut your vegetables into
uniform pieces for even cooking. Do this right before cooking. Add the vegetables to
the pot in small batches so that the water continues to boil. Blanch different vegetables separately, lighter ones first. After about one minute, take one piece from the boiling water, dip it into the ice bath, and taste. Repeat every 30 to 60 seconds s until it reaches the desired doneness. Shock the vegetables by removing
them from the boiling water and plunging them into the ice bath. When cooled, remove the
vegetables from the ice bath and drain. Blanching the vegetables is a great way to prepare your vegetables ahead of time, preserve color, and
prepare them for freezing. (light music)