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Blanched vegetables - crunchiness without loss of vitamins and color ...


Here are some tips on how to properly prepare vegetables so that they do not lose vitamins while retaining their beautif..
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Here are some tips on how to properly prepare vegetables so that they do not lose vitamins while retaining their beautif...
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Here are some tips on how to properly prepare vegetables so that they do not lose vitamins while retaining their beautiful color and crunchiness. You can achieve this by properly blanching. We will advise you on how to cook vegetables so that they look beautiful on a plate and supply your body with as many nutrients as possible.

What is blanching?



The technique of preparing vegetables that you can find in top restaurants and households. The base is a short boiling of the vegetables in boiling and highly salted water, then you cool the vegetables sharply. Thanks to this brief contact with boiling water, the vegetables do not lose their crunchiness and taste. High water temperatures stop unwanted enzymes, due to which vegetables quickly lose their shelf life. Salt is important in blanching to not only taste the vegetables, but also prevent the loss of color and taste. Thanks to this method of preparation, the food retains maximum nutrients, beautiful color and taste.

The main advantages of blanching



Thanks to this method, the color of your vegetables will be beautifully pronounced, while retaining all the nutrients. On the plate you will have beautifully crispy vegetables with a distinctive taste. Suitable technique for all types of vegetables, including asparagus and green beans. In addition to vegetables, you can also blanch fruits, nuts, mushrooms and herbs. You can blanch almost anything. The most popular types of vegetables for blanching include beans, cabbage leaves, broccoli and brussels sprouts.

But as well as blanching asparagus, blanching basil and even blanching mushrooms. Blanched zucchini and kohlrabi also taste great. In some cases, it is also possible to blanch the fruit, especially if you want to dry it afterwards. For example, blanching grapes and blanching apples, which you will later make crosses, is absolutely common. Another option is blanched nuts, which, thanks to a short heat treatment, separate the skin and allow you to easily remove it. You can blanch almonds or hazelnuts, for example.

How to do it?



Clean all the vegetables you want to blanch and cut into equal pieces. Pour approximately 1 liter of water into the pot and add salt in a 3% concentration. 30 g of salt per 1 l of water is ideal. Always place the vegetables in boiling water. Blanch each species separately. The cooking time varies according to the hardness of the softer types 30 s, harder 3 min, hard up to 5 min. It is always good to taste a little bit.

Place a bowl of cold water and ice next to the pot. This ice bath should have a water to ice ratio of 1:1. Only really cold water can cool hot vegetables quickly. If you want to speed up the process, you can also cool the water with a strainer and cold tap water. The effect will not be perfect, but it will be enough for home blanching.


When the boiling time has elapsed, fish the vegetables and add them to a prepared ice bowl or colander under a stream of cold water. Don't be afraid to let the vegetables cool for a long time.Finally, let the vegetables drip and dry.

Now you are done and you can further prepare the blanched vegetables or prepare them for freezing.

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  • Chef: Adela
  • Published:

Category: Food tips

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