Blanching and Shocking Vegetables: A Quick Guide
Learn how to blanch and shock vegetables to preserve their color, texture, and nutrients with this simple technique.
Notes
Blanching helps maintain vibrant colors and crisp textures while preserving nutrients. Adjust blanching times based on vegetable size and type.
Steps
- 1 Bring a pot of salted water to a rolling boil.
- 2 Prepare a bowl of ice water large enough to submerge your vegetables.
- 3 Add vegetables to the boiling water and cook for 20-60 seconds, depending on size and type.
- 4 Immediately transfer the vegetables to the ice water using a slotted spoon.
- 5 Let the vegetables sit in the ice water for 2-3 minutes to stop the cooking process.
- 6 Drain the vegetables thoroughly using a colander.
- 7 Pat dry with a clean kitchen towel or paper towels.
- 8 Use the vegetables immediately or store them in the refrigerator.
Ingredients to explore
Advieh (Persian Spice Blend)
Advieh is a fragrant Persian spice blend that boasts a complex aroma of warm cinnamon, earthy cumin, and floral hints of rose and saffron. Its texture is finely ground, making it easy to incorporate into dishes. Originating from the rich culinary traditions of Iran, advieh adds depth and sophistication to both savory and sweet recipes. Its unique combination of spices reflects the historical spice trade routes that influenced Persian cuisine.
Active Dry Yeast
A fine, granulated leavening agent that brings baked goods to life with its gentle fermentation magic.
Recipes to try
Thai Peanut Veggie Lettuce Wraps
Crispy, fresh veggies hugged by buttery lettuce leaves, drizzled with a creamy, tangy peanut sauce that'll make your taste buds do the tango.
Shrimp and Corn Fritters with Chili Aioli
Crispy on the outside, tender on the inside, these golden fritters pack a punch with juicy shrimp and sweet corn, all topped with a zesty chili aioli.