Blanching Green Peppers?!
Hello!
I have a recipe for stuffed peppers that calls to Blanch the Peppers!. What is Blanching!? How do I do it!?
Thanks!!Www@FoodAQ@Com
I have a recipe for stuffed peppers that calls to Blanch the Peppers!. What is Blanching!? How do I do it!?
Thanks!!Www@FoodAQ@Com
Answers:
bring a pot of water up to hard boil
drop peppers in and let sit for 3 min!.
remove peppers and drop into ICE water
when cooled the blanched peppers are ready to proceed with recipeWww@FoodAQ@Com
drop peppers in and let sit for 3 min!.
remove peppers and drop into ICE water
when cooled the blanched peppers are ready to proceed with recipeWww@FoodAQ@Com
Blanching vegetables is a simple procedure!. Get some boiling water and drop (not from a height or it may splash you) the peppers in - wait until the water boils again for not more that a minute and fish them out with something handy like a slotted spoon and cool under cold running water immediately!. You are not cooking them, just preventing them from natural deterioration!.Www@FoodAQ@Com
Put them in a pot of boiling water for about 3 minutes!. Try to turn them once in awhile if they'll cooperate!.
Remove from the boiling water and put them under cold water to stop the cooking process and make them easier to handle!.
Blanching just means to boil for a short amount of time!. The veggie doesn't fully cook!. Depending on veggie size, blanching may take from a few seconds to a few minutes!. Then it's usually plunged into cold water so it stops cooking!.Www@FoodAQ@Com
Remove from the boiling water and put them under cold water to stop the cooking process and make them easier to handle!.
Blanching just means to boil for a short amount of time!. The veggie doesn't fully cook!. Depending on veggie size, blanching may take from a few seconds to a few minutes!. Then it's usually plunged into cold water so it stops cooking!.Www@FoodAQ@Com
OK!. I've done it many times, The reason you do it is because they are easier to eat!. Cut the tops off as normal and steam them until they loose a little color and are slightly limp!. put them on a paper towel until they are cool enough to handle, It is easier than blanching, because the more you handle them the easier they are to tear!.Www@FoodAQ@Com