In simple terms, blanching is method where we immerse  vegetables, typically long beans or asparagus in boiling water for about 20-30 seconds then place them in ice water to stop the cooking process. We do this to cut down on the final cooking time but it also brings out the natural color and flavor. It’s really not a complicated process just make sure to follow these pointers.

  • Make sure you have a really big pot, the vegetables need room to move.
  • Make sure the water is salty, like sea water salty. Taste it and make sure.
  • Blanch in small amounts so the water doesn’t lose its temperature. Make sure the water never stops boiling.
  • Pay attention, count out thirty seconds and then pull em and shock them with ice water to stop them from cooking.

At this point, all you need to do to finish cooking them is to grill or saute for a minute or so. Be sure to taste them, trust your judgment.

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