Blanching
2 December 2015
When any vegetable or fruit is blanched it is first dipped in water that is boiling or exposed to steam, for a brief period, usually a minute or two, or even more depending on its softness/hardness & size, & then immediately dipped in ice cold water to cool it.
Blanching & cooling the vegetables should almost take the same time. Remember, under blanching is worse than no blanching as it acts to stimulate these very enzymes that blanching was supposed to slow down while overblanching will hasten the loss of taste, vitamin & mineral content as the vegetables get cooked in the process. Benefits of Blanching:
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