How to Blanch Vegetables

Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.

Difficulty: Easy

Instructions

Things You'll Need:

• Salt
• Vegetables
• Salt
• Large Pots
• Salt
• Vegetables
• Salt

1. Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty.

2. 

   While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.

3. When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It's best to trim them just prior to cooking so they won't oxidize or dehydrate.

4. 

   Add the vegetables to the boiling water in batches small enough to ensure that the water doesn't lose its boil.

5. 

   Boil the vegetables only until they're barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.

6. 

   As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath.

7. 

   Remove them from the ice bath as soon as they are no longer warm.

8. To reheat the vegetables, you can use any cooking method you wish, like sautéeing, grilling, or boiling; just make sure to barely heat them up and not to cook them again.

Tips & Warnings

• Blanching is best for vegetables like asparagus, green beans, spinach, broccoli and cauliflower. If you were to serve these vegetables right out of the boiling water, they would continue to cook and might become too mushy. These vegetables, blanched, are also great for crudités (vegetable platters). Serve with aioli (garlic mayonnaise) or another dip.
• You can also boil and chill pasta this way, for cold pasta dishes or for pasta you plan to reheat later.

Who Can Help:

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[asksummer]

on 8/16/2008 Loved it, Im following it right now....must continue. Thanks! Great instructions....

on 11/22/2005 Always salt water liberally with kosher salt. Put denser vegetables in first, like - carrots, broccoli, or turnips, then add less dense veggies like green beans or peas. Voilà, they are all done at the same time as the first ones.

on 11/22/2005 Use a Chinese brass woven strainer to remove vegetables or pasta from a cooking pot. They come in various sizes with bamboo handles (which never get hot) and they never rust because they are made of brass.