Blanching is an act that is performed in the kitchen. Blanching can be done both in water and in oil. The kitchen technique of blanching is simple and for everyone to learn. Blanching is cooking vegetables for a short time, a maximum of a few minutes in a boiling liquid; mostly water. After this, the vegetables are cooled by rinsing them with cold water.

Two Blanching Techniques with Water

Blanching in water is possible in two ways. You can boil the water and add the vegetables. That is the most familiar way. In addition, you can put the vegetables in the cold water in the pan and slowly bring to the boil. When the water is boiling, the vegetables have already been pre-cooked; therefore it needs to be shorter in the cooking water. The vegetables gradually get used to the warm water and gradually become tender. He misses the fright of suddenly being thrown into the cooking water. Brewing with the cold water is more difficult because you have to time exactly when the vegetable is ready to eat. The easiest thing is to taste.

Rinse Cold after Blanching

To keep blanched vegetables crispy, you should rinse them with cold water. Contrary to what they have to do with their own heat, which they will still retain for at least a quarter of an hour; long enough to be cooked. That is perishing ring called.

Penetration after blanching

On the other hand, you can also use the phenomenon of passing through as a culinary technique. After blanching, you pour the water almost completely; you leave a small piece in the pan; no more than a layer of a millimeter. Remove the pan from the heat. Then the vegetable cooks through its own heat and the heat of the pan. This seems to be a superfluous technique because the blanching element is destroyed. But it can be ideal if you do not have a lot of pips and still want to make an extensive meal. On holiday you can go on a spaghetti of spaghetti while you make the sauce.

Blanch Green Beans

The result of blanching differs for each vegetable. Green beans can be cooked al dente by means of two minutes of blanching. The green beans can not be eaten raw; then it contains too many toxic substances. Eating a single green bean raw can not hurt, but a salad of raw green beans is definitely not healthy. Beetgare green beans have, as the word says, a light bite. They can participate well in a salad. By cooking briefly they keep their bright green color; they do not turn gray.

Leaf Blanching

Leaf vegetables can also be simply blanched. The blanching time of leafy vegetables varies from a half to a full minute. Most leafy vegetables such as kale and spinach can be eaten raw. By blanching you can further process them more easily in a meal. The blanched vegetables retain many useful nutrients. Long cooking ensures that a vegetable is less nutritious.