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 ...

Blanching, a technique in which vegetables are cooked briefly in boiling salted water and quickly submerged in ice and water, is the name of the game for these tender offerings.

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another ...

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 ...

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).

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

Blanching vegetables is a method of partially cooking vegetables by dunking them into heavily salted, rapidly boiling water until they're crisp-tender, ...