Thursday, April 21, 2011

Blanching Vegetables


blanching cooking technique that is barely cooked vegetables as a way to enhance the flavor, color and texture. Blanching also treated as a good way of processing vegetables before storing in the freezer. In the meantime, it is also effective in loosening the skin of vegetables and fruits such as tomatoes and peaches. Blanching is an easy process in this article I will present the detailed steps.

Before blanching vegetables, you'll need to do some good preparation. As for ingredients, you will need some vegetables, sea salt, a little water and few ice cubes. The equipment is easy to get: a large pot boil water, a slotted spoon and bowl. Further proceedings.

The first cut vegetables in exactly the same size to make it easy for them to put in a pot. Now prepare the boiling water. Fill the pot with water and heat until water comes to a boil. As soon as the water is ready, add the vegetables to hot water, immerse them in water for some time. Remember the time varies with the vegetables. When time runs out or the vegetables are barely cooked, remove them quickly. Then immerse them in a container that is full of cold water to cool the vegetables. We also count the time to decide whether you need to remove the vegetables from the bowl. When you think you are ready, and then take them out and cover them for later use.