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BLANCHING VEGETABLES IN BOILING WATER




Source of Recipe


Aunt Saunny

Blanching is a way to preserve your vegetables colour, texture,
and flavour before serving. Prolonged exposure to heat
deteriorates vegetables and blanching lightly cooks only the
outer layer of their flesh.

To blanch vegetables plunge them into boiling salted water for
a short period of time, just a few minutes until they are
bright and tender-crisp. Then immediately stop the cooking
process by placing the vegetables into an ice water bath until
they cool. Green beans and other fibrous vegetables retain
their crispiness and colour. Do not overload the pot because
this will increase the cooking time, blanch in batches if
necessary. The vegetables can be used immediately in salads
and other cold dishes, or they can be stored or frozen for
later use. A quick sauté or stir fry is all that is needed to
finish cooking the vegetables.

For asparagus boil for 2-3 minutes, depending on thickness
of the stalks.