_vegetables To Blanch Recipes
_VEGETABLES: TO BLANCH
Number Of Ingredients 0
Steps:
- Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
BLANCHED VEGETABLES BACK TO BASIC'S
So simple and very quick to blanch Asparagus, Broccoli, to Cauliflower. Do this prep for an quick put together meal when dinner are ready to eat. Season how you taste buds would enjoy! No mushy veggies here, just crisp vibrate ones.
Provided by Rita1652
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim vegetables by removing tough skin and chopping into bite size pieces.
- Keep stem separate form tender heads.
- In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
- Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.
_VEGETABLES: TO PARBOIL
Number Of Ingredients 0
Steps:
- Wash, peel and cut up the vegetable. Bring the water to a rolling boil in a pot large enough to allow plenty of space for the vegetable. Add salt then add the vegetable gradually so that the water is kept at a rolling boil. Stir gently for even cooking. (Depending on the tenderness or toughness of the vegetable and the way it's cut, parboiling will take from 1 to 4 minutes.) Remove green vegetables from the heat as soon as they begin to turn a very bright green. Remove the non-green vegetables when slightly softened but still crisp. Drain at once in a colander or sieve. (Reserve the vegetable liquid for soups and sauces it's not only tasty but full of nutrients.) Cool the vegetable immediately under cold running water then drain again.NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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HOW TO BLANCH AND SHOCK VEGETABLES IN THREE EASY STEPS
From allrecipes.com
Author Vanessa GreavesPublished 2015-03-01Estimated Reading Time 2 mins
- Get Your Hot and Cold Water Ready. Prepare a pot of boiling water and an ice bath (a large bowl full of ice and water). You can add salt to the boiling water if you wish — salt will permeate the outer walls of the vegetable being blanched and enhance the flavors — but salt also breaks down the vegetables over time and causes them to become mushy.
- Boil (Blanch) Place your vegetables into the boiling water, and keep the water at a consistent boil. Test the vegetables for doneness after a minute or so; vegetables should be tender but not mushy.
- Cool (Shock) When the vegetables are cooked but still crisp, quickly remove them from the boiling water with tongs or slotted spoon and plunge them into the ice bath.
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