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Water-Blanching
Appears in
Published 1985
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.
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