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Blanching Vegetables




Source of Recipe


internet
Cooking vegetables ahead saves time when you need it most—in the final moments before dinner. A two-step process that includes "blanching" (a quick cooking in boiling water) and "shocking" (a brief immersion in ice water to stop the cooking) partially cooks the vegetables, after which they can be stored in the refrigerator for up to 3 days. Vegetables that are especially suitable for this treatment are: asparagus, broccoli, Brussels sprouts, carrots, cauliflower, green beans, snap peas, and snow peas.

The procedure is simple. Bring 2 1/2 quarts water to a boil in a large saucepan over high heat. Add the salt and vegetables, bring the water back to the boil, and cook until the vegetables are brightly colored and crisp-tender, 3 to 4 minutes. Meanwhile, fill a large bowl with ice water. Drain the vegetables in a colander and transfer immediately to the ice water. When the vegetables no longer feel warm to touch, drain in the colander again and dry thoroughly with paper towels. Transfer to a gallon-sized zipper-lock bag, seal, and refrigerate until ready to use,