Procedure for Blanching and Refreshing

Appears in

Published 2010

Using the rough formula of 1 gal (4 L) water to 1 lb (0.5 kg) product, bring the water to a rapid boil in a saucepan or stockpot. If available, use a pot with a blanching basket. If blanching multiple batches, have additional boiling water ready at hand.
Prepare a large bowl or tub halfway filled with equal parts ice and water. Place it near the range. When refreshing a large volume of produce, have extra ice at hand.
Prepare freshly sanitized, lidded storage containers lined with clean, dry kitchen towels. If you do not have a blanching basket, have ready a spider or perforated lifter. Tongs may be used for small amounts of product.
Drop the appropriate amount of product into the boiling water (A). (Except in the case of green vegetables, you may cover the pan until the water recovers the boil.) Cook at a rapid boil until the product becomes vivid in color (B) and its raw smell begins to disappear. Taste-test a sample and evaluate the doneness. (When blanching to remove skin, a few seconds is usually sufficient.)
When the product reaches the desired texture and flavor, immediately lift it out of the pot and drop it into the refreshing water (C). Stir to evenly distribute.
When the refreshed product is thoroughly cold, drain it, remove any ice clinging to it, and place in the towel-lined containers.