Blanching means to boil fruits or vegetables for a little while and then submerging them in ice-cold water. This article provides you with details on the advantages of blanching vegetables and fruits and how to do this.
Vegetables (or fruits) should be blanched before they are stored in the freezer. This not only helps in retaining their nutritive value, but also in preserving their color, flavor, and texture. Blanching brightens the color of some vegetables, mainly green and yellow ones. Vegetables that are not blanched have enzymes growing in them in their frozen state, which makes them more hard. They also lose their color and flavor.
Blanched vegetables require less heating; a quick sauté or stir-fry is enough. It’s a recommended way to loosen the skins of garlic, peach, tomato, and almonds, making them easier to peel.
Blanching is a popular technique used by many food enthusiasts and cooks to keep vegetables crisp and tender.
This is a common doubt that arises in everyone’s minds. People know that blanching vegetables is necessary, but sometimes they blanch it for either too long, or not enough time. Given below is a list of some everyday vegetables and the time it takes to blanch them.
If you want to have free-flowing frozen veggies as seen in the supermarket, follow these simple steps.
A microwave can also be used for blanching vegetables, making the idea of cooking an easier activity.
Blanching vegetables is an ideal option if you want to save its nutritive value. Blanching can also be done through boiling water, even using steam.
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