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.

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 (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 ...

Learn a chef’s expert tips for how to blanch and shock vegetables the right way to keep them vibrant and crisp as ever. Photo: Stocksy/ CWP, LLC Published Jun 5, 2023 ...

blanch veggies, including root vegetables like carrots, before freezing. Luckily, blanching is super easy to do. Blanching is super easy. All you have to do is briefly cook the vegetable in ...

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.