Blanching is a cooking method in which vegetables are cooked for a short time--either in boiling water or with steam--and then immediately cooled in an ice water bath. When done properly, blanching broccoli will preserve the vegetable’s bright-green color and crisp texture.
How To Blanch Broccoli And Other Vegetables ... Blanching vegetables is a cook ahead technique that's good for broccoli, cauliflower, spinach, green beans, and asparagus. HERE'S ALL IT TAKES. Heat a large pot of salted water to a boil. In a large bowl, fill with half ice and water.
Giving the broccoli florets and stems a quick blanching in boiling water before freezing them ensures that they will retain a good texture when you get around to cooking with them. The single layer initial freeze prevents the broccoli pieces from clumping together. The fact that they stay loose is a big advantage when, for example, you have a quart container of frozen broccoli but only need to ...
Blanching times for broccoli is 3 minutes (or blanch with steam for 5 minutes) - the duration is just long enough to stop the action of the enzymes and kill the bacteria. Begin counting the blanching time as soon as you place the broccoli in the boiling water.
Th is post was sponsored by Walmart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.. Learn how to blanch broccoli, cauliflower, and carrots for vegetable trays, crudités, and salad. Includes blanching, shocking, and serving instructions, plus vegetable tray ideas.
Broccoli can be eaten raw, but blanching it quickly in boiling water helps give it a more crisp-tender texture and bring out its flavor. Broccoli can also be steamed, sautéed, and roasted. You could even throw long spears on the grill!
To blanch broccoli, cut it into individual florets, boil it for four to five minutes in lightly salted water and then immediately drain it and submerge it completely in ice water. Parboiling deactivates certain enzymes, which in turn prevents the broccoli from becoming weirdly textured and flavored over time in the freezer.
The neutral flavor the broccoli comes out beautifully when it’s properly cooked. Sprinkle with salt and pepper and serve with lemon wedges. TIPS FOR BOILING BROCCOLI. How to Blanch Broccoli? If you plan to use your broccoli in salads or casserole, it’s better to blanch it rather than boil.
When blanching in boiling water, a Chinese spider sieve works well to remove broccoli quickly from the water so that none overcook. You can also use a colander that fits inside your pot, if you use a large enough pot. That makes removing the broccoli all at once a cinch. Cool broccoli in ice water for the same amount of time you heated it.
Only blanch broccoli with firm, crisp stems and tight, bright green florets. If you are blanching fresh-picked broccoli, soak the florets in a solution of 4 tsp. salt to one gallon of water for about 30 minutes before rinsing under running water to kill any insects that may be hiding in the florets.