Cauliflower blanching
Source of Recipe
Marla
List of Ingredients
Blanching Cauliflower
Recipe
Blanching cauliflower doesn't make it taste any better, but the snow-white curds of
a blanched head are more appetizing than the green, yellow or brown curds you will
harvest from an unblanched head. The heads are ready to blanch when they are
about two inches across. Choose a warm,sunny afternoon to work with your plants,
and make sure that they are totally dry before you can begin, because working with
wet plants encourages disease and rot. The only supplies you will need are some oft
twine or rubber bands.
To blanch the head, put some of the leaves from the sides of the plant up over the
head and secure the m with twine or rubber bands. Cover the head enough to
completely shade it from light and protect it from moisture, but leave openings for air
to circulate. Self-blanching cauliflower types such as Fremont or Rave lla have leaves
that naturally curl up over the head.
Once you begin blanching, never water your plants from the top . Use a soaker hose
or other system to soak the roots, but leave the head and leaves as dry as possible.
Unwrap the heads after a hard rain to allow them to dry out, and check them for
insects from time to time. They grow quickly at this stage, and will probably be
ready for harvest in a weekor two
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