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.

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 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 ...

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 ...