How to Blanch Vegetables
You are locking in the characteristics of the vegetable at their peak. It is the bridge between a raw snap and a soft, cooked texture, keeping the green vibrant and the snap firm.
Preparation is the only way to avoid mush.
Have your ice bath ready before you even turn on the stove. If you don't have the cold water waiting, your vegetables will continue to cook in the residual heat, defeating the purpose.
- Large stockpot
- Large mixing bowl
- Spider strainer or slotted spoon
- Kitchen towel
What goes in.
- 1 lbgreen vegetables (broccoli florets, asparagus, or green beans)
- 2 galwater
- 1/4 cupkosher salt
- 2 trayice cubes
The Ice Bath
The ice bath is not optional. The sudden drop in temperature kills the enzymes that would otherwise soften the vegetable and dull its color.
The method.
Prepare the ice bath
Fill your large mixing bowl halfway with cold water and add both trays of ice. Set it right next to your stove.
Boil the water
Bring the water and salt to a rolling boil. It should taste as salty as sea water.
Submerge the vegetables
Drop the vegetables in all at once. Do not overcrowd the pot or the water temperature will drop too far.
Time the boil
Boil for 1 to 3 minutes depending on the thickness of the vegetable. The color will brighten significantly within the first minute.
Shock
Use the spider strainer to move the vegetables directly into the ice bath. Stir them until they are cold to the touch.
Drain
Remove the vegetables from the ice bath and lay them on a kitchen towel to air dry completely.
When it doesn't go to plan.
Salt the water heavily; it seasons the inside of the vegetable and helps maintain the structure of the cell walls.
If blanching large amounts, do it in small batches to keep the water at a steady boil.
For delicate items like spinach, 30 seconds is usually enough.
The ones that keep coming up.
How do I know if they are done?
The vegetable should be bright in color and have lost its raw edge, but still retain a distinct snap when bitten.
Can I reuse the boiling water?
Yes, as long as the water is still boiling and not murky from the previous batch.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe