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.

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).

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 ...

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.

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 ...

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 ...