The Originators of Quick & Easy Cooking!

Menu

MrFood.com

How to Blanch Vegetables

We've all heard of the cooking term "blanch" -- but what does it really mean, and why should we do it? Join Howard as he shows us what blanching means and how it's done.

What You'll Need:
What To Do:

Blanching brings out the bright green color in many of our favorite vegetables. Watch the video to see how easy it is to do!


More fun facts about blanching:

  • Vegetables such as green beans are often blanched in order to enhance their natural green color.
     
  • Blanched vegetables are typically plunged into an ice water bath afterward to halt the cooking process.
     
  • Blanching helps loosen the skins on tomatoes and other foods.
     
  • You should blanch vegetables before freeezing them to clean them well and help prevent loss of vitatmins, color, flavor, and texture.
     
  • Also, when preparing white stocks such as chicken or veal stock, the bones are blanched beforehand in order to rid them of impurities.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Can't watch the video - nothing happens when I click on it. Any suggestions? This is annoying.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

LATEST TV RECIPE & VIDEO

Caramel-Dipped Chocolate Apples

If you have a big Christmas list, we've got a yummy, budget-friendly solution! Our Caramel-Dipped Chocolate Apples are the perfect DIY Christmas gifts! Everyone will love the combo of ooey gooey caramel, sweet chocolate, and crisp apple, but want to know the best part? There's an unlimited amount of ways to decorate these!

About Mr. Food Advertise on MrFood.com FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----