Title: How to Blanch Foods Like a Professional Chef for Best Results
Headings: How to Blanch Foods
How to Blanch Foods
The Blanching Highlights
Reasons to blanch:
How to blanch:
Blanching Times
Blanch Foods: In Depth
A Note About Salt
How Blanching Makes It Easier to Peel Thin-Skinned Fruits and Vegetables
How Blanching Brightens and Fixes Color
What Is An Ice Bath?
How Blanching Helps You Achieve a Crisp-Tender Texture
How Blanching Foods Helps with Your Mise en Place
How to Blanch Foods to Prepare Foods for Freezing
How and Why to Blanch Foods in Fat

Content: That’s because, even though the green of the chlorophyll in those plants is there providing the green color, small air pockets cloud the color. A quick plunge into boiling water bursts some outer cell walls allowing the air to escape and letting the true bright green of the chlorophyll shine through. If you’ve boiled green vegetables too long, you know that they turn from a bright, vibrant green to a dull olive green. To prevent this from happening, remove the food you are blanching to an ice bath when it is still bright green. For tender greens like basil or spinach, this can be as little as 30 seconds. For more substantial green vegetables such as peppers, broccoli or green beans, expect to blanch for up to two to three minutes. The main thing to remember is not to walk away and to shock them in ice water as soon as they are a lovely bright green. Blanching not only brightens but it also fixes the color. What this means is that blanched vegetables do not turn brown over time like raw vegetables do. All fruits and vegetables contain enzymes that, if left unchecked, break down the foods into what is ultimately a brown, slimy mess.