Content

• To step
• Method 1 of 4: With boiling water (and a steamer basket)
• Method 2 of 4: The boiling water method (without steam basket)
• Method 3 of 4: Steaming
• Method 4 of 4: Blanch timetable
• Tips
• Necessities

Blanching is part of the preservation of vegetables if you are going to freeze them. Fresh vegetables are briefly cooked and then cooled under cold running water before being frozen. This process slows down the growth of enzymes, thus preserving the quality of the food.

To step

Method 1 of 4: With boiling water (and a steamer basket)

1. Wash and prepare the vegetables as intended.
2. Put 4.5 liters of water in a steamer pan.
3. Put a steamer basket in the pan.
4. Bring the water to a boil.
5. Add about 400 grams of vegetables. Make sure all vegetables are placed in a single layer in the steamer basket. You do this to let it cook evenly.
6. Put the lid on the pan.
7. Bring the water to a boil for a minute.
8. Blanch the vegetables for a while.
9. Remove the blanched vegetables from the water.
10. Put the vegetables immediately in ice cold water or in a clean sink with cold, running water. This is called scaring the vegetable.
11. Drain it.
12. Freeze the vegetables. Most cooks freeze vegetables in a single layer. This makes it easier to use for a particular dish.

Method 2 of 4: The boiling water method (without steam basket)

1. Use plenty of water. Take 2.8 liters of water per 450 grams of vegetables. You need enough water to cook the vegetables quickly; less water will cause the vegetable to stew or braise, causing it to limp, lose color and texture, and have less nutritional value.
2. Cook the vegetables without the lid. It's okay to put the lid on the pan while you bring the water to a boil, but the part where you're going to blanch should go without a lid. Otherwise, the volatile acids released by the vegetable cannot escape, making the vegetable limp and gray.
3. Keep the heat high. Boiling water is important to keep the vegetables firm. The vegetable should be cooked as soon as possible.
4. Test whether the vegetables have been cooked sufficiently as described below ("Blanching timetable").
5. Drain the liquid and serve the vegetables immediately. Do not leave the vegetables in the pan, because it will soon be less fresh and will continue to "cook". If you do have to leave the vegetable, submerge it in ice-cold water and reheat it later, or serve it cold (as noted above).

Method 3 of 4: Steaming

1. Bring the water to a boil as directed.
2. Place the vegetables in the steamer basket.
3. Place the basket over boiling water so that the vegetables can steam cooked. Steaming vegetables takes about 1 1/2 more time than boiling water.

Method 4 of 4: Blanch timetable

1. Test whether the vegetables are cooked. You can test whether blanched vegetables are cooked with a slotted spoon or spoon, which you can use to taste some of the vegetables. If the texture is satisfactory, it is done. A general rule is:
   • Leafy greens - remove this from the water and drain immediately after the vegetables no longer look stiff.
   • Firm vegetable or vegetable with a strong flavor - cook it for 5 minutes - that's long enough to soften it a bit and improve the flavor.
2. Use the following timetable as a guide:
   • Asparagus, 4 minutes for a large stem
   • Green beans, 3 minutes
   • Broccoli, 3 minutes (boiling water) 5 minutes (steamed)
   • Brussels sprouts, 5 minutes for large sprouts
   • Carrots, small, 5 minutes
   • Carrots, sliced, 3 minutes
   • Corn on the Cob, 11 minutes
   • Corn kernels, 4 minutes
   • Green peas, 1 1/2 minutes
   • New potatoes, 3 to 5 minutes
   • Summer squash, 3 minutes
   • Cabbage 30 seconds to 2 minutes

Tips

• If you are not using a steamer basket, use a slotted spoon to remove vegetables.

Necessities

• A large pan
• Steam basket
• A large container to put ice water in, or use a clean sink and cold, running water.