Chilling Blanched Vegetables
A great way to keep blanched vegetables crisp and vibrant for hours is to plunge them into a bowl of ice-cold water. Let them cool completely, then remove and drain before plating.
Adding Oil to the Blanching Water
Adding oil to the blanching water saves time on cooling the vegetables post-blanching. The thin layer of oil also gives the vegetables a shinier, more vibrant appearance.
Additionally, the oil helps preserve the color of the vegetables, keeping them looking fresh for longer.
However, this method may not suit all tastes as it can leave a thin layer of oil on the blanching water. Depending on your preference, you may choose to adapt this technique or opt for an alternative method.
Using Vinegar or Lemon Juice
For every 1-1.5 liters of blanching water, add 2 teaspoons of lemon juice or vinegar (rice, apple, etc.). Bring the water to a gentle boil, add the lemon juice or vinegar, and then blanch the vegetables as usual.
The acid in the lemon juice or vinegar intensifies the color of the vegetables, especially those with red and orange hues like carrots and beets. The lemon also adds a refreshing fragrance to the vegetables.
Tips for Maintaining Green Vegetables
– Use a large pot to blanch vegetables, ensuring they are fully submerged. This helps them cook evenly and prevents undercooking. Smaller pots make it difficult to stir the vegetables, leading to uneven heating.
– Avoid blanching large quantities of vegetables at once. Insufficient water can result in uneven cooking, causing the vegetables to turn dark and lose vitamins.
– For greener results, use ample water, boil vigorously, and add a pinch of salt. Leave the lid off the pot to maintain the vibrant green color and prevent redness.
– To further preserve the color of the vegetables, add a small amount of vinegar or lemon juice to the blanching water. Alternatively, you can also add a little oil to the water before removing the vegetables, giving them a glossier finish.
– The ideal blanching time is 3-5 minutes, depending on the quantity and type of vegetable.
– After blanching, plunge the vegetables into ice water to retain their crispness and color.
After soaking in ice water, drain the vegetables in a colander.
