How to Blanch Vegetables
- How-to
How to Blanch Vegetables
Ingredients:
Vegetables, for blanching
1-2 tablespoons salt
Instructions:
1. Bring a large pot of water to a boil over high heat. Add salt. While water comes to a boil, prepare a large bowl with cold water and lots of ice.
2. Add vegetables to boiling water. After about 30 seconds, test for doneness: remove one piece, dip in ice water, and taste. Test every 30-60 seconds until vegetables are cooked to your liking. This may take anywhere between 1-3 minutes depending of the vegetable.
3. When the vegetables are done, quickly remove them from the boiling water with a spider or slotted spoon and plunge them into the ice bath to stop the cooking process. This is called “shocking.”
4. When the vegetables are completely cool, remove them from the ice bath and let dry on a towel-lined plate.
Vegetable Blanching Times
Trimmed asparagus – 30 seconds to 1 minute
Broccoli florets – 1 minute to 1 1/2 minutes
Cauliflower florets – 1 1/2 minutes to 2 minutes
Whole ear of corn – 5 minutes to 7 minutes
Spinach, kale, or swiss chard – 20 seconds – 40 seconds
Trimmed green beans – 1 1/2 minutes to 2 minutes
Trimmed snap peas – 1 minute to 1 1/2 minutes
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