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Questions tagged [blanching]

22 questions
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2 answers

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 give each vegetable. I believe that blanching…
Tea Drinker
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What is the difference in blanching and parboiling?

From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from tomatoes and nuts, etc., all pretty…
Cindy
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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?
Corey
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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 in small batches in a clean cloth to pull the skin…
Megasaur
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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 recalcitrant paper skin in the bunch. I've used both the…
Marti
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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 minutes for cauliflower Is there a master list…
dassouki
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How can I skin hazelnuts at home?

I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've tried the following: Boil a cup of hazelnuts in 2 cups water with 3 tablespoons baking…
tacotacotaco
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How long should I blanch baby peas?

I have a recipe which calls for a cup of blanched baby peas. Now, I know what blanching is. It concerns cooking the outer layer of green vegetables (James Peterson), but how long should I blanch baby peas? It seems that even a few seconds would…
Danny Rodriguez
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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 quarts of water and blanched almost 2 lb of baby-cut…
Michael Hoffman
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Is there any point in blanching kale directly before cooking?

I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at least an hour, starting with an interval of boiling. My understanding is that the only…
Wrzlprmft
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Does blanching cause loss of mass/weight in the vegetable?

Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g? I aim to dehydrate the blanched 100 g of green beans. Will dehydrating 100g of blanched beans and 100g of unbalanced beans…
aztec242
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Freezing ready-cooked veg

I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last? OR, as an alternative to blanching, could all the veg be boiled for just 1 or 2 minutes, dried (it's said they're…
user57495
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blanch after vacuum seal?

Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to get the same effect as blanching?
Greg C
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How to store blanched garlic?

I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads of garlic (40-ish cloves). I would rather not pickle it. Any advice?
codeninja
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Potato Crisp making

I read that 100kg of potato will process 35kg of potato crisp. I have tried it and did not achieve that result. I used 100kg of potato to process only 15kg of potato crisp.Please does blanching have effects on the shrinkage or what should i do to…
Michael Aguzie
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