2. Blanch away. When the water is boiling, remove the lid and add a bit of salt—a half-teaspoon is fine for a medium pot. Add a handful of the veggies.

Quick: Most vegetables only require a few minutes of blanching before being plunged into cold water. Convenient: On a hot summer day, blanching is a quick way to get dinner ready.

How to Blanch Vegetables. For perfectly cooked crisp-tender vegetables, all you need is water, salt, and ice. By. Ann Taylor Pittman. Ann Taylor Pittman.

For perfectly cooked crisp-tender vegetables, all you need is water, salt, and ice. When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an ...

For perfectly cooked crisp-tender vegetables, all you need is water, salt, and ice. When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an ...

Most blanched vegetables will keep in the freezer for up to a year and can be cooked straight from frozen without thawing (the blanching actually cuts down on cooking time).

Blanching might sound like a fancy cooking technique but it's actually easy to do! Find out everything to know on blanching veggies in this step-by-step guide.

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss ...

Pea is another popular vegetable that people blanch and store for the off season. To blanch peas, boil water in a pot and add peas to it. Boil on high flame for 2-3 minutes.

The season is here for food preservation, and each year the question is asked whether it is necessary to “blanch” vegetables ...