Blanching and Shocking Vegetables

Summary:   

As vegetables cook, they release enzymes which attack their colour pigments.  Boiling the water destroys these enzymes.  By blanching vegetables in a large pot of water, it is less likely to fall off the boil.  The use of salt helps reduce the loss of these pigments to the water as well as seasoning the vegetables.

If preparing well ahead of time, blanch AND shock the items. If preparing for immediate eating or cooking, there’s no need to shock in ice water.

Ingredients:

• 2 tablespoon salt, per gallon boiling water
• cabbage leaves
• green beans, trimmed
• asparagus, trimmed
• brussel sprouts, trimmed and cut in half
• snow peas
• ice water

Directions:

1. Cut items roughly same size for uniform blanching.
2. Fill a pot of sufficient size to hold the vegetables without crowding 2/3 full with water.
3. Add 2 tablespoons of coarse sea salt for each 4 quarts water.
4. Bring water to a boil over high heat.
5. Add items to be blanched to pot. 
6. Don’t cover and don’t overcrowd;blanch in small batches to maintain water’s boil.
7. Boil vegetables until just tender but still crisp, approximately 2-3 minutes.
8. Test for doneness.
9. Remove a piece with large slotted spoon, bamboo strainer or tongs.
10. Pinch between fingers. Vegetables should be blanched until the “crunch” is gone, but there is still some resistance.
11. Properly blanched green vegetables will stay greener and fresher up to 10 times longer without fading.
12. Transfer vegetables to a 4-6 qt bowl filled with ice cubes and water.
13. This water MUST stay cold. If ice starts to melt, add more.
14. Remove vegetables with slotted spoon or bamboo strainer as soon as cool to the touch.
15. If prepping ahead, refrigerate, covered, for later use.

Why add salt? It helps retain the vegetables bright color,
adds flavor, and maintains water’s boiling point.