Useful extras

September 07, 2009

Go back to the blanch

By Kashi Read more cooking
Challenge Yourself for: 24 Hours

Blanching is a cooking technique that involves submerging veggies, fruits, and even nuts in small amounts of boiling water for short periods of time—say, up to two minutes. It’s an ideal way to retain foods’ bright color, crisp texture, and much of their nutrients, as well. It’s also a handy way to peel foods like beets. Today, challenge yourself to blanch a fruit or vegetable. Some ideas: asparagus, beets, tomatoes, herbs, nuts.

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  1. 48_avatar 75

  2. User_48
    wunderSalina commented on this. over 2 years ago

    I blanched some spinach, asparagus, and home grown beans to put ontop of some whole wheat pasta. Quick and delicious!

  3. User_48
    trudyp commented on this. over 2 years ago

    I keep a bag of ice in the freezer just for blanching. When buying fresh veggies, I always have some that I can’t use right away, so I blanch them for another meal.

  4. User_48
    melnda51 commented on this. over 2 years ago

    I’ve been doing this with tomatoes since my mother showed me a looong time ago! My step father always liked his peeled even when just eating them sliced. This way makes the job so simple, quick and easy

  5. User_48
    TheMande commented on this. over 2 years ago

    This is my absolute favourite way to cook any veg. I’m a huge fan of asparagus, and blanch it then throw it in to a pan of olive oil, mushrooms and prosciutto to heat through. It’s a delicious side to any main dish!

  6. User_48
    rockie commented on this. over 2 years ago

    i have been doing this for years with fresh corn ,then cool quickly and freeze, works great