Blanching — is a culinary process that is often used to prepare foods (usually vegetables or fruits) for further processing. This simple yet effective method helps preserve the color, texture, and nutrients of vegetables, making them more appealing and nutritious.
Blanching involves briefly boiling ingredients, followed by rapidly cooling them in cold water.
This helps stop enzymatic processes that can lead to loss of flavor and quality.
Additionally, blanching:
- makes peeling easier, simplifying cooking;
- allows removal of surface contaminants and microorganisms;
- helps retain vitamins and nutrients;
- reduces volume and allows for more efficient packing and freezing, ensuring long-term storage without loss of quality;
- reduces bitterness in some vegetables, such as broccoli or spinach, making them more pleasant to eat.
Many chefs and home cooks use this technique to enhance the flavor and nutritional properties of their dishes.
Step-by-step instructions
Preparation. Cut vegetables into even pieces for uniform blanching.
Prepare a large pot of boiling water and a bowl of ice water.
Cooking. Immerse the vegetables in boiling water for 1-3 minutes, depending on the density of the product.
Cooling. Quickly transfer the vegetables to the ice water to stop the cooking process and preserve color and texture.
Drying. Remove the cooled vegetables from the water and let them dry on a clean towel.
Adding salt
Adding salt to the blanching water for vegetables is an optional step, but it can be beneficial.
Reasons to add salt:
- Preserving color. Salt helps maintain the brightness of green and other colorful vegetables.
- Enhancing flavor. A small amount of salt can give vegetables a richer taste, even if they are used later in other dishes.
- Improving texture. Salt helps strengthen cell walls, which can make vegetables a bit crunchier.
How much salt to add. For blanching, 1-2 tablespoons of salt per 4 liters of water is sufficient. This is approximately the level of seawater, which does not make vegetables salty but enhances their qualities.
When salt can be omitted. If you plan to freeze or use vegetables in dishes where salt is added separately, you can skip this step.
Common mistakes
It is easy to make mistakes while blanching that can affect the quality of the dish. One common mistake is overcooking the ingredients. To avoid this, carefully follow the timing specified in the recipe and use a timer.
Another mistake is improper cooling. After blanching, the products need to be quickly submerged in ice water to stop the cooking process. If this is not done, the vegetables may become soft and lose their vibrant color.
Finally, it is important not to forget about the correct ratio of water to salt. Use enough water and salt to ensure uniform and effective blanching.
Using blanching in various dishes
Blanching is often used for preparing vegetables for freezing, as this process helps preserve their texture and color.
For example, carrots and broccoli retain their brightness and remain crunchy after thawing.
In cooking, this method is also used for facilitating the removal of skins from tomatoes and peaches.
Blanched tomatoes are used in sauces and soups, where their delicate texture and rich flavor play a key role.
Additionally, blanching helps reduce bitterness in greens such as spinach and kale, making them more pleasant to eat and suitable for salads and sides.
