The blanching tag has no wiki summary.
11
votes
3answers
825 views
What does “shocking” food do?
I've seen different recipes and some shows on TV that show a method of "shocking" the food; boiling it and then when ready, placing it in ice water.
What does this do for the food?
10
votes
2answers
796 views
Why blanche vegetables before freezing?
I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to ...
6
votes
2answers
871 views
Blanching time for different vegetables
Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath:
1 minute for broccoli
3 minutes for carrots
2 minutes for beans
1 minute for flat beans
4 ...
6
votes
1answer
1k views
How do baking supply companies blanch their hazelnuts?
A friend of ours used to own a chocolate factory, and she would get blanched hazelnuts in big boxes. These were only lightly toasted, if at all, but they were perfectly cleaned - not a single ...
4
votes
1answer
5k views
How to blanch and peel nuts?
I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds.
For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts ...
2
votes
3answers
771 views
Is blanch freezing vegetables required for short term storage?
I need some vegetables to last for about a month until I've juiced them all.
Blanch freezing many vegetables sees them last for periods 6 months and longer, but it's a bit of a hassle.
Would just ...
0
votes
1answer
346 views
Did I blanch baby-cut carrots correctly?
The Cook's Illustrated How-to-Cook Library suggests blanching 3/4 lb baby carrots for crudités in boiling salted water until bright orange, about 15 s. I added a tablespoon of salt to almost four ...
