What is Blanching?

What is blanching? Save Money Freeze Food!

Have you ever heard of blanching?

It's a simple cooking technique that involves briefly boiling vegetables or fruits and then immediately plunging them into ice water to stop the cooking process.

Blanching is a great way to preserve the colour, texture, and flavour of your produce, and it's incredibly easy to do.

Blanching is particularly useful for vegetables that you plan to freeze or use in salads or stir-fries.

By blanching them first, you can ensure that they retain their vibrant color and crisp texture, even after they've been frozen or cooked further.

How do I blanch?

To blanch vegetables, simply bring a pot of water to a boil, and then add your vegetables.

What is blanching? Save Money Freeze Food

Let them cook for the minutes suggested (depending on the vegetable - see information in our blog!), and then immediately remove them from the boiling water and plunge them into a bowl of ice water.

Let them sit in the ice water for a few minutes to cool down completely, and then drain them and pat them dry.

Blanching can also be used to remove the skins from fruits and vegetables, such as tomatoes and peaches. Simply blanch the produce for a few seconds, and then immediately transfer them to ice water. The skins should slip off easily.

One thing to keep in mind when blanching is that you don't want to overcook your produce. Blanching is meant to be a quick process, so be sure to keep a close eye on your vegetables and remove them from the boiling water as soon as they're tender-crisp.

Blanching is a simple and effective way to preserve the color, texture, and flavor of your produce. By blanching your vegetables before freezing or cooking, you can ensure that they stay fresh and delicious.

So next time you're preparing your produce, consider giving blanching a try. Your taste buds will thank you!

If you require any further information or help then please get in contact with me via the form online.

I hope you have enjoyed this information. Until next time!

Emma Alexander-Cook.