Preparation info

    • Difficulty

      Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Method

Heat a deep pot of water to a rolling boil with the lid on. Once you start blanching leave the lid off.

While you are waiting for the water to come to the boil, prepare your vegetables. Peel, trim, slice, dice or julienne your vegetables and have them all ready before you start blanching. If you have large amounts of vegetables, you may want to blanche in stages so that the water retains its boil.

The key is readiness and speed. Blanching times could vary from 2 to 5 minutes. The principle is to immerse the vegetables for a very short period of time, so that they are barely cooked but still tender. Then, with large slotted spoon at the ready, remove the vegetables to the colander and immediately spray with cold water to arrest the cooking process. You could throw the ice over the vegetables and then spray so that the shock coldness prevents the vegetables losing colour. Move the vegetables around in the colander ever so gently with your hand so that warmer ones at the bottom get some coldness too.