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This article was co-written by Jennifer Lease, RD, CDN. Jennifer Lease is a licensed dietitian and trained chef in Denver, Cporado. With over six years of experience in the food and nutrition fields, she specializes in using a plant-based approach when applying nutritional information to cooking. Jennifer holds a bachelor’s degree in nutrition and a nutrition internship from the University of Delaware. She also attended chef training at the Natural Gourmet Institute for Health and Culinary Arts.
This article has been viewed 5,784 times.
Blanching is the process of preparing vegetables for a short time with water or steam and then soaking the vegetables in cold water. For broccoli, when properly blanched, it retains its bright color and crispiness. This article will show you two ways to blanch broccoli.
Steps
Blanch with Water
- When the water is about to boil, add 1 tablespoon of salt. Adding salt to boiling water is not only to add seasoning, but also to increase the temperature of the water. This makes food preparation more efficient! [1] X Research Source
- With broccoli stalks about 4cm wide, you need about 3 minutes to blanch. You can adjust the blanching time depending on the size of the branch.
- The broccoli will be light and firm (albeit softened) when you remove it from the pot.
- Remove the broccoli that has been cooled in cold water after 30 seconds and place in a basket to drain.
- The main cooking method (such as pan frying) adds seasoning to the vegetables and it is not necessary to cook thoroughly at this step. Blanching is a great way to prep vegetables before pan-frying or sautéing.
Steam blanching
Steam blanching is a way of prepping or preparing food before freezing. This method will preserve the color, crispiness, nutrients and shape of the vegetables. Blanching vegetables before freezing will retain 1300% more vitamin C and other nutrients than frozen vegetables that have not been blanched. [2] X Research Source
- Arrange the broccoli in a single layer so that it does not overlap to ensure that the broccoli is steamed evenly.
- Steaming broccoli will take about 5 minutes.
- After blanching for half of the time, open the pot and make sure the broccoli doesn’t stick together and is steaming evenly.
Advice
- Place the blanched broccoli in an airtight plastic bag and freeze for later use.
- Blanched broccoli can be eaten with a dressing or salad.
- Heat blanched broccoli for 1 to 2 minutes when serving with other dishes.
- Mix broccoli into a pasta dish or stir-fry before finishing the main course.
Warning
- Blanching for longer than 2 minutes will cause the broccoli to become discolored and mushy.
- Not using enough water and only partially submerged broccoli will cause the broccoli to not cook evenly. You should submerge the broccoli in water when blanching.
Things you need
- Sharp knife
- Chopping board
- Cauldron
- Water
- Salt
- Broccoli
- Big bowl
- Baskets
- Spoon with hole or sieve with long handle
- Steamed Pot
This article was co-written by Jennifer Lease, RD, CDN. Jennifer Lease is a licensed dietitian and trained chef in Denver, Cporado. With over six years of experience in the food and nutrition fields, she specializes in using a plant-based approach when applying nutritional information to cooking. Jennifer holds a bachelor’s degree in nutrition and a nutrition internship from the University of Delaware. She also attended chef training at the Natural Gourmet Institute for Health and Culinary Arts.
This article has been viewed 5,784 times.
Blanching is the process of preparing vegetables for a short time with water or steam and then soaking the vegetables in cold water. For broccoli, when properly blanched, it retains its bright color and crispiness. This article will show you two ways to blanch broccoli.
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