I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my gener
Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath: 1 minute for broccoli 3 minutes for carrots 2 minu
I've seen different recipes and some shows on TV that show a method of "shocking" the food; boiling it and then when ready, placing it in ice water. What does
A friend of ours used to own a chocolate factory, and she would get blanched hazelnuts in big boxes. These were only lightly toasted, if at all, but they were p
I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds. For the pistachios I poured boiling water over them, waited a min
The Cook's Illustrated How-to-Cook Library suggests blanching 3/4 lb baby carrots for crudités in boiling salted water until bright orange, about 15 s. I
I need some vegetables to last for about a month until I've juiced them all. Blanch freezing many vegetables sees them last for periods 6 months and longer, bu
I read that 100kg of potato will process 35kg of potato crisp. I have tried it and did not achieve that result. I used 100kg of potato to process only 15kg of p
I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads
Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to
I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything bef
From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to p
I have a recipe which calls for a cup of blanched baby peas. Now, I know what blanching is. It concerns cooking the outer layer of green vegetables (James Pete
I work at a restaurant. Im a potential management candidate. One of my first projects is researching hand cut fries in an effort to transition from pre-cut frie
I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last? OR, as an alternative to
I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've trie
I searched online to see if a person could still blanch slightly frozen carrots, but nothing seems to give me a straight answer. Get a lot on how to blanch them
I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out
Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g? I aim to dehydrate the blanched 10
I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at leas