Blanching vegetables: what does it mean and how is it done?

What is food blanching?

Blanching means boiling vegetables for a very short period of time, usually 1-3 minutes, then immediately taking them out and placing them in a bowl of very cold water, ideally ice water. This instantly stops the cooking process and preserves the color, texture, and vitamins.

It's a technique used in restaurants, but it's also very easy to apply at home. Basically, it's a simple way to make vegetables look better, taste better and preserve better.

How to do it, step by step

You don't need any fancy equipment for blanching, just a stockpot, boiling water, a bowl of cold water, and some patience.

1. Prepare the vegetables

Wash the vegetables well, peel them if necessary, and cut them into equal-sized pieces. This way they will all cook at the same time.

2. Boil the water

We put a large stockpot of water on fire. We add a little salt – this helps maintain the color.

For larger quantities of vegetables, a solid and spacious stockpot in which they boil quickly and evenly is a great help. An excellent choice is the stainless steel pot with lid, 24cm/8L, "Atlantis" - Demeyere, spacious and durable, perfect for blanching or other foods that require volume.

3. Put vegetables into water

When water boils, add the vegetables. Leave them for just enough time, usually between 1 and 3 minutes, depending on the type of vegetable. Broccoli or peas need less, carrots a little more.

4. Remove and cool immediately

Immediately after removing the vegetables, place them in a bowl of very cold water and ice cubes. This step stops the cooking process instantly and preserves their color and texture. A deep, sturdy bowl is ideal for this, such as the 4.8L Stainless Steel Bowl, Polished - KitchenAid, which is easy to clean and remains as good as new even after repeated use.

5. Drain and dry

After 2-3 minutes in cold water, take the vegetables out and place them on a clean towel to drain.

What type of vegetables is suitable for blanching?

Not all vegetables need to be blanched, but the most common ones that benefit from this technique are:

• Broccoli
• Cauliflower
• Carrots
• Green beans
• Peas
• Brussels sprouts
• Asparagus
• Zucchini (if we want to freeze it)

Steam or boiling water blanching?

There are two main methods for blanching: in boiling water and steaming. Both work, but there are slight differences between them.

Blanching in water

This is the most commonly used method. Vegetables are immersed directly in boiling water, then transferred to ice water. It is a quick and easy method to apply.

Steam blanching

Vegetables are placed in a sieve over boiling water, and the steam gently cooks them. It is a slightly gentler method, better preserving vitamins and natural flavor.

Kitchenshop Recommendation: 3-piece steamer, aluminum, 33x26cm/6L - AMT Gastroguss

If you want to freeze vegetables and preserve as many nutrients as possible, steaming is a good choice. If you want speed, go for the classic option – boiling water.

Common mistakes when blanching vegetables

Even though it seems like a simple technique, there are a few things we should avoid:

• Leaving the vegetables too long in water: If we forget about them, in the stockpot, they will soften too much and lose their texture. Time the time, 1-3 minutes is enough.
• We don't cool them immediately: Cold water stops the cooking process. Without this step, vegetables continue to soften and become bland.
• We don't put enough water: Vegetables need room to move in the water – otherwise they won't cook evenly.
• Cut pieces that are too large or uneven: If the pieces are not of a similar size, some will cook too quickly, others too slowly.

To cut vegetables with ease, Kitchenshop recommends the 20 cm, Professional S slicing knife, balanced, very sharp and easy to use even during longer cooking sessions.