During our pre-workout chit-chat this morning, one of my gym buddies said he needs new veggie recipes to help him get the ol' diet cleaned-up...Read More
That Makes Me Blanch
Not this Blanche…
Or this one…
I’ve shared my master technique for cooking massive amounts of vegetables with you before: my totally made up, real-chefs-would-cringe-at-the-sight, shortcut to keeping ready-to-eat vegetables in the house. Blanching is another good option, especially for vegetables that taste good raw, but are too hard to digest in their completely uncooked state.
If you blanch veggies, you can use them in salads just like the raw versions, or use them in other cooked dishes like casseroles, omelets, and sautés. They last days and days in the fridge and are at least halfway to dinner-ready.
How To Blanch Vegetables
Fill a large pot with water, add 1-2 tablespoons salt, and bring it to a rolling boil. You need enough water in the pan that the boil will continue after you add the raw veggies. Keep that roiling boil going!
Drop in the raw veggies and set a timer; see list below.
When the time is up, drain the veggies and run them under cold water to stop the cooking process.
Congratulations! You’re blanched.
You might, should the mood strike, say in a very dramatic voice with a wistful expression on your face, “Whoever you are, I have always depended on the kindness of strangers.”
Veggie Blanching Time
Asparagus: 3 minutes
Broccoli, chopped or stalks: 3 minutes
Brussels Sprouts: 3-5 minutes, depending on size
Carrots, diced or strips: 2 minutes
Cauliflower: 3 minutes
Green Beans: 3 minutes
Greens like spinach, 2 minutes
Snow or Sugar Snap Peas: 2-3 minutes
Summer Squash, slices or chunks: 3 minutes
Still hungry? Try these
I call bullsh*t on anyone who says, “Spaghetti squash tastes just like spaghetti.” No, it doesn’t. Is it delicious? Sure. Do I love to eat...Read More
Good stuff, I always wondered about blanching. How is it different from steaming a veggie then putting it under cold water? I ask, because I have a steamer pot. Maybe I could just cook the veggies for a shorter time then normal and then put them under cold water. What do you think?
Hey, Trixie. The primary difference between steaming and blanching is that steaming is a COOKING method and blanching is used to make the vegetables "not raw" but not totally cooked, either.
Blanching in salted water helps vegetables retain their color much better than with steaming, which is nice if you want to use them for salads or crudite platters. And the texture is closer to raw, too.
There is a difference between steaming (vegetables cooked with hot water vapor) and blanching (vegetables submerged in continuously boiling water) so the method that is best depends on what you want to do with the veggies after they've been in the pot.
Hope this helps!
Is this a good method for preparing veggies to be frozen? My family has been purchasing veggies at the farmers market, but we’re finding that many are going bad before we can get to them.
Absolutely! Follow the blanching instructions, then drain, allow to cool, and pack up for freezing.
Hmmm, rereading the complicated directions for blanching *eye roll*…… Once you release the raw veggies into the boiling water do you turn off the heat??
Nope. You want the water to remain boiling if possible.
Downloaded e-version of It Starts with Food. Couldn’t put it down, well I to when the battery died,but my point is…I want in! I’m anxious, I’m amazed, I’m scared…but I’m psyched. It all just just makes sense to me. And it disturbs me because it seems like such a no brainer…if the packaged junk would stopped being produced. I have always thought why do Twinkies exist..they have zero redeeming value. Why are we allowing companies to produce things that are so obviously not good for anyone!!!
Is your cookbook available in electronic form????
Yes! Kindle and PDF…
Kindle – http://www.amazon.com/gp/product/B0083LX1EU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0083LX1EU&linkCode=as2&tag=roltheboo-20
PDF – http://www.theclothesmakethegirl.com/well-fed-pdf/