PeachDish – Blanching & Shocking: Here’s how {and why} you do it
April 01, 2015 by Hadi Irvani

Blanching & Shocking: Here’s how {and why} you do it

This technique is oh-so-simple yet never fails to impress a kitchen audience.

Why blanch?

The vegetables it yields are brightly colored, still contain most of their nutritional value, and have incredible texture. Many nutrients are heat-sensitive and blanching provides a way to avoid eating vegetables completely raw while still preserving the fiber, minerals, and most of the antioxidants they contain.

When blanching green vegetables, here’s what you do:

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1. Prepare a pot of boiling water and a bowl full of ice water. Many chefs will add salt to both to enhance the natural flavors of whatever vegetable they’re blanching.

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2. Place your vegetables in the boiling water, making sure they have plenty of room and are fully submerged. Let them stay in the boiling water for a minute or so, and then test for doneness. They should be crisp yet cooked (larger vegetables like broccoli will take longer).

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3. Once your vegetable is cooked, remove them from the boiling water and immerse them in the ice water bath immediately. This is called “shocking” and stops the cooking process completely.

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4. Keep the vegetables in the ice bath long enough to cool, then drain them completely.