Just like steaming, blanching is also a basic technique of cooking that everybody who does cooking should know. You can blanch more or less any kind of vegetables.
Just follow this step-by-step guide to master the art of blanching:
Instructions:
- Keep a large bowl of water filled with ice, a plate and a slotted spoon lined with a paper towel or cloth.
- Boil a big pot of water over high heat.
- Prepare the vegetables in between by cutting them in equal pieces to ensure proper cooking.
- Do this just a while before blanching in order to prevent oxidation.
- Add a few tablespoons of salt into the boiling water seconds before adding the vegetables.
- This makes the vegetables maintain color and enhance flavor. However, you may wish not to add salt.
- Slowly add the vegetables in small batches into the pot as the water boils. In case, you are blanching more types of vegetables, blanch them separately. Start blanching the light colored vegetables first, since dark ones will add a tinge to the water and also the vegetables subsequently.
- Test the vegetable whether it is done or not after an interval of 30 seconds till it is cooked as per your requirements. To check, take one piece of the vegetable, dip it in ice water and taste it. Most vegetables would take 2-5 minutes to get done.
- When the vegetables are done, turn off the flame and remove instantly from the boiling water using a slotted spoon. Quickly add them to the ice water. It is done to stop them getting cooked further. This is known as 'shocking' the vegetables.
- When the vegetables are cooled completely, take them out from the ice water and drain them on the paper towel or cloth lined plate.
- Blanched vegetables can be used in salads, stir fries, sushi rolls, crudite platters, etc. You can also freeze them for later use.
