Blanching is the cooking process by which fruits and vegetables are quickly cooked in boiling water to maintain color, freshness, flavor and nutrients.
How To:
Start by setting up the stations.
Stations:
- Fill stock pot with water
- Set up an ice bath- large bowl of water with ice
Directions:
- Bring water in stock pot to a boil
- Once boiling, insert vegetables or fruit to be blanched and boil for specified amount of time. See below for suggested cook times
- Once complete, remove from boiling water and place in ice bath to stop the cooking process
- Once cool, remove from ice bath and pat dry
- Store in fridge or freezer
Suggested uses for blanched vegetables:
- Blanch vegetables prior to freezing to retain color, flavor and nutrients
- Blanch tomatoes and peaches to remove skins
- Blanch vegetables and keep in fridge for use in a quick stir fry during the week
Suggested Blanching Times:
Vegetable | Time in Minutes |
Artichoke | 3-5 Minutes |
Asparagus | 3 minutes |
Broccoli | 3 minutes |
Brussel Sprouts | 3 minutes |
Carrots | 5 minutes |
Cauliflower | 3 minutes |
Whole Mushrooms | 3 minutes |
Bell Peppers | 3 minutes |
Green Beans | 3 minutes |
Tomatoes | 30-60 seconds |
Peaches | 2 minutes |
Enjoy!
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