What is blanching vegetables and how is it performed?

How to get the perfect crispy, flavorful and colorful frozen vegetables? Very simple: you need to blanch the food before sending it to the freezer. Blanching - what it is, and why it is needed - we will analyze in detail in this article.

The interesting word "blanching" came from the French blanchir, which means "turn white" in Russian. The meaning of the word is revealed as a special culinary technique that helps to scald vegetables in boiling water in a couple of minutes. Blanching can also in some cases mean scalding with boiling water. In fact, in the process, some products do start to turn white; most likely, that is why this culinary technique is called so.

The French were among the first to produce blanching, since the term comes from the word in French. Carry out this type of processing of vegetables, pursuing a variety of goals, for example, their harvesting for the winter. Thanks to blanching, the skin from the tomatoes will be removed much faster and easier. But after blanching, kohlrabi cabbage will acquire an amazing color, so it can be frozen without losing important nutritional properties.

Also, blanching will help whiten meat bones and sirloin meat, while removing an unpleasant specific flavor from meat products along with excess bitterness. The easiest method for peeling almonds with peanuts from the skin is also blanching.

This procedure will achieve an incredible effect: the activity of enzymes that destroy the aroma and color of the product, as well as the very structure of vegetables, will slow down or completely stop. In addition, blanching allows you to create a kind of film on the surface of the product, which will prevent the loss of beneficial vitamins and nutrients during cooking.

After blanching, green vegetables will never develop an unpleasant brown tint, so they will become an excellent natural decoration for any table at any time. Most foods keep well in the freezer, of course, if they are first blanched and then immediately cooled to prevent heat exposure.

When blanching, vegetables can simply be poured over with boiling water or immersed in boiling water, holding there for about 2-3 minutes. The same amount of time you can keep the food in a dish with a lid to expose them to hot steam. It is very important here not to overexpose the vegetables, so as not to turn them into boiled ones.

It is necessary to cool already blanched products immediately. For accelerated cooling, you can prepare not just a cold liquid, but water with pieces of ice, where food should be put after processing. The container must contain enough water so that the products do not have time to heat the liquid, otherwise nothing will simply work.

Wash vegetables thoroughly before blanching. The water for blanching should boil, and in the meantime, an ice bath should already be prepared on the kitchen table, that is, a basin, or maybe a bowl of crushed ice and water.For example, for blanching asparagus, you need to use not a saucepan of boiling water, but a deep frying pan. For a kilogram of green vegetables, 4 liters of boiling water are taken.

Peeled, pre-prepared vegetables, finely chopped and washed, are immersed in boiling water on the stove. In it, the products should not be less than two minutes. This time will be enough for heat treatment. You can send a piece to a cold bath to try. If the taste, as well as externally, the product has not yet reached the desired consistency, you should continue to blanch for a few more minutes.

After the time has passed, the blanched vegetables are transferred to a prepared container with cold enough water; for convenience, you can use a slotted spoon. Thus, the harvesting process ends, and the vegetables themselves remain an attractive color.

Already blanched products can be in a cold bath for approximately the same time as in boiling water. Then they are taken out of the bath and put on a towel. Boiling water after the first blanching can be useful for processing subsequent portions.

Certain types of vegetables are blanched by scalding and do not have to be cooked at all. For example, onion, diced or ringed immediately after scalding, will get rid of unpleasant bitterness and aroma - this is how boiling water works on onions; at the same time, it will remain crispy and you can add such onions to salads.

By the way, blanching in hot water is suitable for almost all vegetables, the difference will be only in the time required for the readiness of a particular product. For a process such as blanching, you will need a fairly large container, into which water is poured and, after bringing to a boil, a wire basket filled with various vegetables is lowered into it. Of course, the water level should not be below the bottom of the food basket. The whole structure is tightly covered with a lid, and then left on fire for another 3-9 minutes. The main thing to do after such a heat treatment is to immediately send the vegetables to the cooling tank, that is, lower the products into a pre-prepared ice bath.

It is best to place prepared vegetables in a basket in one layer; if they are thrown in several layers, they may simply not be steamed evenly.

In fact, any diced product is blanched for two minutes, whether it be any greens, carrots, green peas, asparagus stalks or zucchini squash. True, there are also products that will take a little longer to undergo such heat treatment. Blanching half a pepper, peeled before stuffing, a whole kohlrabi, cauliflower florets, Brussels sprouts, celery, coarsely chopped Chinese and white cabbage, broccoli florets, medium asparagus stalks will take not two minutes, but three.

For blanching as a cooking method, see the following video.