John Myers
Blanching is a cooking method in which vegetables are cooked in boiling water for a very short time and then chilled in ice water. The advantage is that the vegetables remain crisp and al dente and retain their rich colour.
Before blanching, you need to clean the vegetables, then they end up in boiling salted water. After a few minutes lift it out and put it in the ice water. The firmer the vegetables are, the longer they have to remain in the cooking water. A bite test reveals when it is edible. The ice water then interrupts the cooking process.
Blanching is useful for preparing vegetables for freezing. You can also eat it immediately afterward. To do this, toss the vegetables in butter, for example, or warm them up in the sauce with the dish.
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