Blanching green beans is an essential step when choosing to freeze them, plus it's a cooking method used by professional chefs to make green beans to be stir-fried or added to a salad. Blanching is done by immersing the croissants in boiling water for a few minutes, after which they will be drained and dipped in ice water to stop cooking. If done correctly, the process destroys the enzymes and bacteria in green beans, and accentuates their color. Here's how to properly blanch green beans.
Steps
PrepBeans Step 1
Step 1. Wash and prepare the green beans
Wash the green beans under cold running water and remove any dirt or debris. Once cleaned, they can be removed from the stalk with a small knife. It is not necessary to deprive the green beans of both ends. If they were particularly long, you could cut them in half
IceBath Step 2
Step 2. Prepare the cooking water and a bowl of ice water
Pour the water into a saucepan, filling it about 2/3 of its capacity, and heat it over a high heat until it comes to a boil. Make sure the pot is large enough to hold all the green beans you want to blanch. Add enough salt to make the water salty. When the water starts to boil, fill a large bowl with water and ice
BlanchBeans Step 3
Step 3. Blanch the green beans
When the water boils, quickly dip the green beans in and close the lid carefully to increase the heat inside the pot. Set the timer for 3 minutes, and activate it as soon as all the green beans are immersed in the pot, even if the water has not started to boil again
Blanching a food means cooking it briefly in boiling water and then immediately transferring it to a bath of water and ice. It is an excellent cooking technique for asparagus because it helps them preserve flavor, color and texture. After blanching them you can serve them immediately, keep them in the refrigerator and eat them within 2-3 days or freeze them to make them last up to a year.
Blanching tomatoes means boiling them briefly in boiling water and then immersing them in ice-cold water. Great chefs use this technique to be able to peel them easily without risking crushing the pulp. This is a simple process required by most tomato-based recipes, including soups and sauces.
When cooking chicken, there is a risk that it will be overcooked on the outside and undercooked on the inside. To avoid this, you can first blanch it in water, broth, or another liquid that gives it more flavor until it loses its pink color.
Blanching an ingredient means cooking it in steam or boiling water for a short period of time and then immediately immersing it in ice water in order to stop cooking. If done correctly, blanching the broccoli will retain its bright green color and crunchy texture.
Blanching is a technique used to partially cook food to make it cook faster once it is included in a recipe. Potatoes are blanched frequently as they cook slower than most other ingredients. This article will guide you step by step by explaining how to blanch potatoes and how to use them in a recipe.
