Wednesday, May 11, 2011

Wednesday’s Helping: Blanching

Hot, and then cold, works

Biting into ingredients cooked this way has its perks. We recommend blanching for preserving color and nutritional value of fresh fruits and vegetables. Green vegetables, such as asparagus, green beans, and spinach have strong all-natural flavors and a vibrant green appearance that veggie lovers crave. Blanching involves dunking ingredients in boiling hot water for a few seconds to several minutes before quickly cooling in cold or ice cold water. Expect fruit skins to peel off with ease and the blanched products to present strong taste and flavors.

Helpful Hint: Blanching vegetables, such as mustard greens or kale, tends to lessen their bitterness if you want to use them in stir-frys or sauteed dishes.

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