Have you tried blanching your veggies before? Blanching is a great technique for every home cook to learn.
Thing To Note:
Blanching is a technique to pre-cook veggies. By briefly immersing vegetables in boiling water and then rapidly cooling them, you can enhance their color, texture, and flavor.
To begin, set up a pot of water and bring it to a rolling boil. Have a bowl filled with ice water nearby. The ice water will be used to halt the cooking process and preserve the vibrant color of the blanched vegetables.
Lower the vegetables into a pot of boiling water using a slotted spoon or tongs. How long you blanch will depend on the density and size of the vegetable. Cook for 1 to 2 minutes depending on the size and density of the veggie.
The goal is to partially cook the vegetables while still retaining their crispness and vibrant color. Once the veggie reaches the desired level of doneness, quickly remove them from the boiling water using the slotted spoon or tongs and transfer to the bowl of ice water.
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Do you blanch your veggies?
Tell me more about what you blanch and how you use your veggies after blanching!
