Description
Learn how to blanch vegetables perfectly to preserve their color, texture, and nutrients. This simple technique involves briefly boiling vegetables followed by plunging them into an ice bath to stop the cooking process, ideal for preparing asparagus, broccoli, green beans, and more.
Ingredients
Vegetables
- Assorted vegetables such as asparagus, broccoli, green beans – quantity as desired
For Blanching
- Water – enough to fill a large pot and fully submerge vegetables
- Salt – to season the boiling water (about 1 tablespoon per gallon)
For Ice Bath
- Ice water – enough to fill a large bowl for shocking vegetables after boiling
Instructions
- Prepare Vegetables: Gather your selected vegetables and cut or slice them into uniform pieces to ensure even cooking.
- Boil Water: Fill a large pot with enough water to cover the vegetables, add plenty of salt, and bring to a rolling boil over high heat.
- Prepare Ice Bath: While waiting for the water to boil, fill a large bowl with ice-cold water to create an ice bath. Place a paper towel or dish towel nearby for drying the vegetables after shocking.
- Blanch Vegetables: Add handfuls of vegetables to the boiling water, submerging them fully. Cook for 2-5 minutes depending on the vegetable, checking for doneness every 30 seconds. Vegetables should be tender yet crisp.
- Shock the Vegetables: Use a slotted spoon or tongs to quickly remove the vegetables from boiling water and immediately plunge them into the ice bath. Leave them to cool completely, then remove and dry on the towel.
Notes
- Cut vegetables in uniform sizes to ensure even cooking.
- The blanch time varies: tender vegetables like green beans need about 2 minutes, while denser vegetables like broccoli or asparagus may need closer to 4-5 minutes.
- Salted boiling water enhances vegetables’ flavor and helps maintain texture and color.
- Ensure the ice bath is very cold to quickly stop cooking and preserve crispness.
- Dry vegetables well after shocking to avoid sogginess if using later in salads or sautés.
