How to Blanch Vegetables
You are not looking to cook the vegetables through. You are looking to stabilize them.
Master the timing to keep the crunch.
Prepare your ice water before you even put the pot on the burner; you cannot afford to fumble when the clock starts.
- large stockpot
- slotted spoon or spider strainer
- large mixing bowl
- colander
What goes in.
- 1 lbsturdy vegetables like green beans, broccoli, or asparagus
- 2 tbspkosher salt
- 2 trayice cubes
Shocking the vegetable
If you leave the vegetables in the colander, residual heat will turn them to mush. Moving them directly from the boil to freezing water forces the internal temperature to drop instantly.
The method.
Prepare the station
Fill a bowl with cold water and add your ice. Place a colander in the sink within arm's reach of the stove.
Boil the water
Bring a large pot of water to a rolling boil. Add enough salt to make it taste like the sea; this seasons the vegetable from within.
Submerge
Drop the vegetables into the water. If the water stops boiling, wait for it to return to a boil before starting your timer.
Time it
For green beans, 3 minutes is standard. For asparagus, 2 minutes. When they turn a vibrant, bright green, they are finished.
Shock
Use your spider to lift them out and drop them directly into the ice water. Leave them until they are completely cold to the touch.
Drain
Remove the vegetables from the ice bath and lay them on a clean kitchen towel to air dry.
When it doesn't go to plan.
Cut your vegetables into uniform pieces before starting so they all reach the same level of tenderness at once.
Do not crowd the pot. If the temperature drops too far, the vegetables will lose their crispness while waiting for the water to return to a boil.
If you plan to stir-fry the vegetables later, blanch them for 30 seconds less than the standard time.
The ones that keep coming up.
Can I reuse the boiling water for multiple batches?
Yes, as long as it remains at a rolling boil. Top off the water as it evaporates and add a pinch more salt if needed.
How do I know if I over-blanched them?
The color will dull from a bright, vibrant green to an olive or drab army-green shade.
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