How to Blanch Green Vegetables
Use a lot of water., Cook the vegetables without a cover., Use a high heat level., Test for doneness., Serve immediately.
Step-by-Step Guide
-
Step 1: Use a lot of water.
Use
2.8 litres/ 3 quarts of water per 450 g / 1 pound of vegetables.
There needs to be enough water to allow the vegetables to cook quickly; less water would cause the vegetables to stew and they will become limp, losing colour, texture, and nutrition. -
Step 2: Cook the vegetables without a cover.
It is fine to cover the pot when bringing the water to the boil but the blanching part should be done without the lid.
Otherwise, you will trap the volatile acids released by the vegetables during cooking and this will cause the vegetables to become limp and deteriorate in color. , Boiling water is important for keeping the green vegetables in top condition.
The vegetables should be cooked as quickly as possible and boiling water will enable this. , To know when a vegetable is cooked by blanching, use a slotted spoon to remove a piece from the boiling water and taste it.
If the texture is to your liking, it is done.
As a general guide:
Leaf vegetables
- removed and drain as soon as they stop being stiff Tough greens, or strong-tasting greens
- cook for up to 5 minutes, long enough to soften their texture and improve the flavour , Drain and serve.
Don't leave them to sit or they're freshness will deteriorate.
If you must leave them, plunge them into ice water and serve reheated or cold later. -
Step 3: Use a high heat level.
-
Step 4: Test for doneness.
-
Step 5: Serve immediately.
Detailed Guide
Use
2.8 litres/ 3 quarts of water per 450 g / 1 pound of vegetables.
There needs to be enough water to allow the vegetables to cook quickly; less water would cause the vegetables to stew and they will become limp, losing colour, texture, and nutrition.
It is fine to cover the pot when bringing the water to the boil but the blanching part should be done without the lid.
Otherwise, you will trap the volatile acids released by the vegetables during cooking and this will cause the vegetables to become limp and deteriorate in color. , Boiling water is important for keeping the green vegetables in top condition.
The vegetables should be cooked as quickly as possible and boiling water will enable this. , To know when a vegetable is cooked by blanching, use a slotted spoon to remove a piece from the boiling water and taste it.
If the texture is to your liking, it is done.
As a general guide:
Leaf vegetables
- removed and drain as soon as they stop being stiff Tough greens, or strong-tasting greens
- cook for up to 5 minutes, long enough to soften their texture and improve the flavour , Drain and serve.
Don't leave them to sit or they're freshness will deteriorate.
If you must leave them, plunge them into ice water and serve reheated or cold later.
About the Author
Patricia Murray
Creates helpful guides on cooking to inspire and educate readers.
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