Blanching brings out the freshness of the vegetable and is also the simplest way to enjoy vegetables. Blanching also helps pre-cook vegetables for use in another recipe and blanched vegetables can easily be frozen for later. For example, you can blanch vegetables for a stir-fry beforehand so you don’t have to wait for them to cook in the pan or enjoy fresh, blanched green beans with butter and a dash of salt. Fortunately, this process is quick and essentially foolproof. Follow the directions below with whatever vegetable you are using, and soon you’ll be a blanching pro.
Total time: 10 minutes (varies on vegetable)
Vegetables, trimmed or cut to the desired lengths
Ice bath a.k.a. a bowl half filled with water and ice
1. Boil a pot of water with a pinch of salt. The salt will help flavor the vegetables and boil the water faster.
2. Gather the vegetables (here, we are using green beans). Make sure the vegetables are cut the way that you want to use them later. This will prevent the oxidation that occurs when cutting already cooked vegetables.
3. When the water boils, pour the vegetables into the water and cook them until tender about 4 minutes.
4. As soon as the timer goes off, scoop out the vegetables and place them in the ice bath.
5. Let the vegetables sit in the ice bath for a couple minutes or until they are no longer warm to the touch.
6. Take the vegetables out of the ice bath and pat dry.
Now the vegetables are ready to be frozen, thrown into your favorite stir-fry recipe or enjoyed with a dash of salt and butter.