March 15, 2010

Blanching Vegetables

  1. Step 1

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

  2. Step 2

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

  3. Step 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. Step 4

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

  5. Step 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. Step 6

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

  7. Step 7

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

  8. Step 8

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

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