Blanching Vegetables

Video Transcript

"Welcome back we are ready now to do our blanching our vegetables and the first thing you need to do is fill your 3 quart pot up half way with water cold water cause cold water is best again, hot water carries bacteria. So you would want to use cold water and you will fill it up about half way just enough for the vegetables to sit inside of the water and not to be mistaking but the term blanch vegetables is actually the vegetables are half cooked. It is like par baked for bread, people par breads so they can cook it quicker once they get it home. Blanching is the same way so you can finish it off a little bit quicker once you get it to your regular process and then what you will do is take and bring the pot over and stick it on your stove, turn it on high, and once that comes to a boil you will set your vegetables in, let them cook for about 2 minutes and then you would be ready to move on to the next step which would be plating the vegetables. So now we would take and drop the vegetables in. I usually not like to blanch my carrots cause the carrots will cook quick enough in the saute. These I like to blanch though so I will stick those in the 2 minutes period and now we are ready to move on to the next step. "