Cooking food - Vegetables: Blanch

Description

Vegetables are plunged into boiling water briefly, then into cold water to stop the cooking process. The purpose may be to soften or to loosen skins, to heighten and set colour and flavour, to reduce a pungent flavour, or to cook them completely.

Method

In most cases, the steps are the same as for boiling. The difference is that cooking times are just much shorter, followed by quick water-cooling at the end.

Bok Choy

Prepare the bok choy. Boil 2 min.

Broccoli

Prepare the broccoli. Boil 3-4 min.

Broccoli rabe

Prepare the broccoli rabe. Boil 3-4 min.

Brussels sprouts

Prepare the Brussels sprouts. Boil 3-4 min.

Fiddleheads

Prepare the fiddleheads. Boil 15 min in plenty of water or steam 10 min. Don’t be surprised, depending on the quantity of fiddleheads, if the water becomes very dark. http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/fiddlehead-fougere-eng.php

Green beans / French beans

Prepare the green (French) beans. Boil 7-8 min.

Swiss chard

Prepare the Swiss chard. Boil 4-5 min.

Tomato

Prepare the tomato. To peel plunge the tomato into boiling water for 15-30 s.

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