If you’ve never heard of the term blanching, it refers to the process of boiling salted water, and cooking vegetables in it anywhere from just a few seconds to a couple of minutes. But why is blanching so important if it takes so little time? If you want your food to be restaurant quality, read this guide and find out why.
Color
A lot of the times during the cooking process, vibrant green vegetables can lose their color. To make sure this doesn’t happen, first toss them into water to blanch, dunk them in an ice bath to stop the cooking process, and then continue cooking however you like.
Cleaning
By boiling the vegetables, even for just a few seconds, you are getting rid of any dirt that might still be on them. This is great for vegetables that are hard to clean or have a lot of layers.
Par-Cooking
By blanching your vegetables, you start the cooking process off on the right foot. Since the water will begin to cook the vegetables, when you do go ahead and cook them however you want, it will take much less time, which makes you more efficient and gets food on the table quicker.
