What on earth is blanching veggies?!
I asked this question
http://answers!.yahoo!.com/question/index;!.!.!.
and sadly it left me with another one! I would love to "blanch" them before i freeze them, if i knew what that meant!. (yes, i know i could look up blanching on the internet!.!.!.but since i'm here :)Www@FoodAQ@Com
http://answers!.yahoo!.com/question/index;!.!.!.
and sadly it left me with another one! I would love to "blanch" them before i freeze them, if i knew what that meant!. (yes, i know i could look up blanching on the internet!.!.!.but since i'm here :)Www@FoodAQ@Com
Answers:
to place veggies (or fruit) in boiling or extremly HOT water to scald/boil for a short period of time, 2 - 5 min!. then remove the veg/fruit from the water, ie drain them!. Recommend to then shock (ice water bath) the veg's to preserve the color and stop the cooking process!. You also blanch to help remove an outer skin, ie: tomatoes, peaches or another veg!. Www@FoodAQ@Com
Blanching is when you partially cook the food!. Usually done through steaming or boiling!. You start the cooking process but do not cook all the way till done!. Once you have cooked to the degree you want (usually 1/2 way) put your vegetables in an ice bath to stop the cooking process!. This is easily done by placing them in cold ice water!. It works well if you can have them in a strainer that will fit down inside your ice bath!. Www@FoodAQ@Com
blanching is an easy way to remove the skin from something!.
say!.!. a tomato!.
boil water, dip the tomato (cut a little "X" on the bottom of it, about a centimeter big) in there a FEW SECONDS (do not COOK the tomato) then instantly drop it in a cool water/ice bath to stop the heat from getting deeper in the tomato!.
the skin with peel off with easssse!.
I use it A LOT when making a concasse (when you just need the guts!)!.
Www@FoodAQ@Com
say!.!. a tomato!.
boil water, dip the tomato (cut a little "X" on the bottom of it, about a centimeter big) in there a FEW SECONDS (do not COOK the tomato) then instantly drop it in a cool water/ice bath to stop the heat from getting deeper in the tomato!.
the skin with peel off with easssse!.
I use it A LOT when making a concasse (when you just need the guts!)!.
Www@FoodAQ@Com
Blanching is when you cook veggies in boiling salted water for about 2 to 3 minutes--just long enough to make them "crisp-tender" but still retain color!. After boiling rinse under cool water to stop the cooking process!.Www@FoodAQ@Com
You immerse them into boiling water for a few seconds to help them stay fresher!! Immerse them into boiling water then cold to stop them from cooking!. Easy as pie!! Www@FoodAQ@Com
immerse in boiling water for 60 seconds and then they go straight into an ice/water bath!. Then just bag them and freeze them!. Www@FoodAQ@Com