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:


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.


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).


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.


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