Blanching: Tips and Things Worth Knowing

Blanching your food makes it even tastier. In this article, we explain why many types of vegetables should be blanched and how this works.

Blanching – what it’s all about

Many vegetables should be blanched. The word derives from the French word “blanchir” for “bleach”.

• When blanching, the vegetables are briefly placed in boiling salted water. It is then immersed in ice water to interrupt the cooking process. The brief heating inhibits microorganisms and enzymes.
• This extends the shelf life of vegetables in the freezer. At the same time, vegetables such as broccoli retain their color. It also stays crisp.
• How long individual types of vegetables have to be blanched in boiling salted water varies.
• Cauliflower or broccoli florets and Brussels sprouts, for example, are blanched for three minutes. Savoy cabbage or Chinese cabbage leaves only take two minutes. Artichokes, on the other hand, have to stay in the water for six minutes.
• Some foods, such as spinach, are ready to eat after blanching for a minute or two. Blanching tomatoes is all about being able to easily remove the skin. 20 to 30 seconds in boiling water is enough for this.
• Tip: Add a squeeze of lemon juice or vinegar to the cooking water. As a result, green vegetables in particular, such as peas or beans, retain their color better.
• Vegetables are usually blanched, but you can also prepare other foods in this way. In our next kitchen tip, we will show you how to blanch almonds correctly.