Water-Blanching

Appears in

Published 1985

About

Water-blanching removes water from vegetables, meats, and shellfish. For both vegetables and meats, pour 3 to 4 cups of water into the wok, add ¼ teaspoon baking soda to the water, and bring it to a boil.

For vegetables: Place in the water and bring the water back to a boil. Immediately drain vegetables in a strainer, place them in a bowl, and run cold water over them. Drain again and squeeze out excess water with a piece of cheesecloth. Set aside.

For meats and shellfish: Bring water to a boil. Drop in food and bring back to a boil. Remove and drain, then place the food in a bowl, run cold water over it, and let it stand for 1 minute. Drain and set aside.

'Brilliant app for foodies'

'Spotify of cookbooks'

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The Techniques

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