2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Blanching is the process of short-term processing of vegetables, fruits, meat and other products by steam or boiling water. Blanching has its origins in France and the word blanchir itself means pouring boiling water. It is made to peel the skin of fresh tomatoes, for example.
Blanching removes the specific smell of different types of meat or the bitter juice of some products. Blanching preserves all the useful properties and vitamins in the products. After blanching, green vegetables do not turn brown.
Blanching may seem an easy technique to perform, but like any technique, it has its own specifics. There are three ways of blanching and in the following lines we will explain a little more about them.
Blanching by immersion in boiling water
Bring water with a little salt to a boil. During this time, the vegetables are cleaned, washed and diced. We prepare water with ice in a large vessel. When the water boils on the stove, add the vegetables. They should neck for at least 2 minutes.
When ready, remove the vegetables with a slotted spoon and immediately pour into a bowl of ice water. They stay in the icy water as long as they have been in the boiling water. It is practical to use a colander (instead of a slotted spoon) - so immerse the whole amount of vegetables in ice water at once.
Pouring boiling water
Not all vegetables need to be blanched in boiling water. For some it is only necessary to pour such water. For example, diced or rolled onions lose their unpleasant smell and spiciness after such an action, but remain crispy and can be easily added to salads.
Steam blanching
Suitable for all vegetables, but takes longer. It is necessary to put the products in a basket after the water boils. Water should not rest on them. Cover the dish with a lid and leave for 4-8 minutes, then cool again in ice water. The vegetables must be in one layer so that the steam can reach them evenly.
Blanching time
It depends on the size of the products as well as their texture. It is advisable to adhere to the following time frames:
- 2 minutes - diced zucchini, sliced carrots, green peas;
- 3 minutes - chopped broccoli roses, pieces of Brussels sprouts, coarsely chopped white and Chinese cabbage, cauliflower roses, celery, whole alabaster heads, halves of peppers;
- 5 minutes - large pieces of Brussels sprouts, eggplant, whole small carrots, medium-sized mushrooms (but steamed).
And more about blanching
It is important to keep the set time and take it out before the process turns into cooking. If baking soda or salt is added to the water beforehand, the green color becomes emerald.
Cooling of blanched products must be done extremely quickly. It is best to immerse in ice water. The water must be plenty! If it is small, the heat process will not stop and blanching will not occur.
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