Always blanch your vegetables!!!! It will keep the color in your vegetables, make your vegetables taste better, and make them easier to peel if you need to peel them. DO IT NOW!!!
Equipment:
- Stock Pot
- Strainer
- Bowl filled with ice water
Ingredients:
- Salt
- Water
- Vegetables
Procedure:
- Boil water then throw in salt. The water should taste salty…….not enough and there is no point….too much and well you’re on your own.
- Place vegetables in salty boiling water then remove. Each vegetable varies in time you need to blanch. Keep practicing.
- Remove from heat and pour in strainer then immediately dump vegetables in cold water with strainer. Don’t leave them in the ice bath for too long or your vegetables will get soggy.
Don’t ask questions, just practice!
Eric
Take a large stock pot and fill with water then boil
