How and why to blanch vegetables 11 Articles

by Fiona Thompson

Blanching is one of those cooking techniques that sounds complicated but it really isn't. However, in order to use this technique successfully, it is useful to know WHY you are doing it. Blanching is a culinary techniqu...read more

by Will Kester

Blanching vegetables is usually done with boiling water, is done for several reasons, and in different ways. Never slice or chop veggies before blanching keep them whole. If you try to blanch chopped vegetables, you wil...read more

by Lin Edwards

The main reasons to blanch vegetables are to prepare them for freezing, and to preserve their colour and flavour during cooking. If you don't blanch vegetables to be frozen, the enzymes in them can continue to work, and ma...read more

by Jared Garrett

You just sat down to dinner in a small restaurant and you just got your order. Ewww.. The broccoli and other vegetables look limp, brownish and thoroughly unappetizing. That's because they weren't blanched. Blanching is a ...read more

by Kelly A. Mello

In order to make the most of your veggies, blanching them is generally a good idea. This is the process by which you peel the skin off of vegetables, which keep vegetables looking fresh or speed up the cooking process de...read more

by M.L. Brooke

Blanching vegetables is more than just a means of preserving color and relative freshness in vegetables. In fact the process of blanching destroys the enzymes that would normally break down or "rot" the vegetable. Blan...read more

by Elyse Grau

Blanching vegetables is submitting them briefly to boiling water or steam. This destroys enzymes, changes the texture and sets the color. There are a number of reasons one might want to do this. For extended storage, pa...read more

by Chris Con

Blanching, or partially cooking vegetables will preserve their color and flavor, you can do this a few hours before serving, or days in the refrigerator. This could be even longer if you put them in the freezer after bl...read more

by Krishna Shanmukh

Blanching is the broiling of vegetable in steam or hot water. The main purpose of blanching is to preserve the colors of the vegetables even after freezing for long time. Generally the enzymes cause vegetables to loose the...read more

by Jadey Bayless

I think the reason most people prefer to blanche their veggies rather than cook them until there tender is because, blanching them helps preserve their color and also you keep all the nutrients locked in when you blanche...read more

by Julia Williams

As one who enjoys both cooking and gardening, blanching vegetables is something I do a lot of at the end of every summer. I plant far too many vegetables, way more than my family can possibly eat fresh. Blanching them prov...read more