A Simple Introduction of Blanching
[ad_1]
When talking about cooking methods, we just can’t forget blanching which is a very practical cooking technique. Thus, if you plan to enhance the color, taste, and freshness of vegetables, blanching will be a good choice, which is a simple cooking process. Blanching is really not a hard skill to learn and it’s usually a certain choice for a cooker.
When vegetables, such as tomatoes, almonds and others, need to be peeled, a process of blanching will make this problem quite easier. Before putting food in the freezer for preservation, it is highly recommended to blanch it first. This will stop the enzymes and bacteria from making the food go bad. What’s more, the blanching process can also have a good effect on keeping the food crisp, tasteful and colorful when the food is put in a freezer.
You can also eat the blanched food directly. For example, when you go to a restaurant, the vegetables you ordered on the platters are often blanched to keep crispy and fresh. When you intend to blanch your food, all of the things you need would be a large pot of boiling water, cold water and a slotted spoon. Plunge the food into the boiling water for quite a while (controlling the time length), then immerse it to the ice cold water quickly. Then take it out and it is okay. In the following, some detailed steps will be introduced. Before blanching, you will have to prepare some ingredients which will include salt, vegetables and large pots. You won’t make it without any one of them. Here are the detailed steps.
Step 1. Boil a large pot of water rapidly with a high temperature. Be sure you put sufficient salt into the water to make it taste lightly salty.
Step 2. As the water becomes hot, fill a bowl with enough ice and then pour sufficient cold water to the top of the ice bowl. Then it is prepared.
Step 3. Wait till the water become boiling. Then to keep the water boiling please cut the vegetables into small sizes when you add them into the water.
Step 4. Boil the vegetables for a while, don’t take them out before they are barely cooked. Make sure the vegetables are still tender and crisp. This step may take you a relatively long time.
Step 5. Look carefully, once the vegetables are done, take them out as quickly as possible. Then at once put them into the ice bowl we have prepared in step 2.
Step 6. When the vegetables do not feel warm, remove them from the ice at once.
Till the 6th step, this process is well accomplished. Please just do as the introductions above taught. And this normal method is applicable to most kinds of vegetables. Some tips will be paid attention to for blanching to help people use it more easily. What we have to pay attention to is that the time length of blanching should be controlled carefully. If the sizes and kinds of vegetables are different, then the blanching time varies. And at the same time, the blanching technique is also variable for green vegetables and root vegetables.
Did you know the benefits and process of this method? Most kinds of vegetables can be blanched before the cold winter come. It will help you to not only preserve the appearance of your plants, but also it will keep the important nutrient contents.
[ad_2]
Source by Mike Carl Smith