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What is blanching?
Blanching is a cooking method done by poaching fruits and vegetables, gently and quickly, in boiling water.
The quick part is important.
“Blanching” is not the same as “boiling.”
Usually the dunk is a minute or two and can be as quick as mere seconds.
The second part of blanching is usually an ice water bath.
This interior heat can continue cooking the item for minutes.
This cooking can be stopped in its tracks with a dunk in ice water.
you might be better than me and make an ice bath.
Whats the point of blanching?
If blanching doesnt cook food completely, why do it?
Lets talk about bitterness first because its very specific.
Boiling leaches away some properties of vegetables, including flavor.
However, unpalatable bitter flavors can be solved with a long blanch.
My favorite example, because its disgusting unless its blanched, is broccoli rabe.
If you dont think you like broccoli rabe,kindly read this, and try cooking it again.
Its a great way toimprove a crudite platter.
Another excellent use is taking the skin off of some fruits.
If Im blanching green beans, it only takes about one minute for a nicely dressed side dish.
Theyll be softened and less bitter, but not in the least bit floppy or mushy.
Blanching something very delicate can be tricky business.
Sometimes asparagus or snow peas can overcook in a few seconds.
For these items, the pour-over blanch is better.
Set the veg into a colander and simply pour boiling water over them.
This flash of hot water is just enough to cook the outside without wilting the most fragile parts.
The basic blanching method
1.
Set up your blanching station
Blanching is fast, so you want to be ready for the next move.
Set a large pot on medium heat with a lid on it and bring the water to a boil.
While thats happening, fill a large bowl with cold water and add a cup of ice.
Add a handful of the veggies.
Activate your timer for however long you should probably.
Use the slotted spoon to plunge the veggies so they submerge completely.
When the timer is up, scoop ‘em out.
Ice plunge
Drop the veggies straight into the ice bath and use the spoon to submerge them.
You might actually see the color of the vegetable really brighten at this moment.
Get all of the veggies in the cold water as soon as possible.
Theyre ready to use.
Cruciferous veggies are often tough and hold some bitterness so they do really well with blanching.
Try doing this with broccoli, cauliflower, green beans, asparagus, and thin heirloom carrots.
I highly recommend this method for peeling tomatoes and peaches too.
