Frequently Asked Questions About Blanching

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Blanching

What is Blanching?

Simply speaking, blanching is a cooking technique or a quick way to cook and preserve vegetables in spring and summer time. When you have some fresh vegetables for storage, blanching can give you a hand. It helps to prolong the conservation time by affecting the actions of enzyme which can cause the nutrition loss of vegetables. There are several kinds of blanching, such as water blanching, steaming blanching and freezing blanching, and most of these kinds share the same process.

Why Do I Need to Blanch Something?

Regarding this question, there are many reasons. Blanching is a good cooking method which can cook vegetables just well enough. It won’t destroy the tastes and nutrition. The technique of blanching can also have some good influence on the skins of vegetables and nuts. It simply softens the skin of some vegetables and fruits, such as tomatoes and peaches, making the skins easy for peeling. Another reason is that by blanching a vegetable gardener can easily keep the color and flavor of vegetables without changing the nutrient content.

read more: How to Freeze and Use Frozen Broccoli

What is The Process of Blanching?

To tell you the truth, blanching is really easy to manage that you can do it just in your kitchen with some normal cooking wares. The process will take about one minute time. Just prepare a pot of water and bring it to a boil. Plunge the vegetables into boiling water for some time, and put them in cold water as soon as possible. In addition, you should make sure the pot is large enough to hold adequate water so that the vegetables can be fully immersed in the boiling water. The deep water also improves the boiling speed after plunging the vegetables.

Besides the mentioned questions, salt is also necessary for blanching vegetables, which is often forgotten by people. Water with salt will boil faster than that without salt. Salt in some aspect can also improve the temperature of the boiling water. There are also some other advantages if you add some salt in the water when you blanch vegetables. In a short word, salt can keep the bright color of vegetables and improve the flavor of them.

Now, you can have a try to cook vegetables in this way.

The Author:

Mike Carl Smith

Photo. Buenosia Carol

Source: EzineArticles.com

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