Ever wondered how restaurant veggies always look so fresh and vibrant, while yours end up dull or overcooked? The secret isn’t a magic chef’s trick—it’s blanching! This simple technique is used for vegetables that will be cooked further or served as part of a prepared dish, ensuring they stay vibrant, crisp, and full of flavor.
Blanching is all about giving vegetables a quick hot-cold treatment to lock in their color and texture. Here’s how it works:
- Boil: Drop your vegetables into boiling water for 1-2 minutes (depending on their size and type). This step sets the color (especially in green vegetables) and slightly softens them, preparing them for further cooking.
- Ice Bath: Immediately transfer them into an ice bath (a bowl of ice water) to stop the cooking process. This keeps their texture firm and prevents overcooking.
Blanching is often used before stir-frying, roasting, freezing, or even assembling salads. It’s not meant for raw veggies, but rather for those that need a bit of preparation before finishing in your recipe. The result? Bright, fresh-looking vegetables that are ready to take your dish to the next level.
So, the next time you’re cooking, try blanching your vegetables beforehand. It’s an easy way to elevate your cooking while preserving color, flavor, and crunch. Your guests—and your Instagram followers—will notice the difference!