How to Blanch Vegetables

I know I know, such an easy technique, but it's amazing how many people out there don't know the right way to blanch vegetables. Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor in vegetables like asparagus, green beans, and broccoli.


First, bring a large post of salted water to a strong boil. Drop the vegetables in small batches so the water doesn't lose its boil. Blanch the veggies briefly, two to three minutes (time it!), then immediately remove them from the pot and dunk them into a bowl of ice water. When they are completely cooled, drain them on papertowels.


Now that the veggies are crisp, bright and perfectly cooked, you can reheat them anyway you wish - the simplest way to showcase fresh vegetables is to saute them briefly in a little butter until they are warmed through. Remember, the idea is to reheat them, not recook them.


There you have it, the super simple way to crisply cooked vegetables. No more soggy asparagus, woo hoo!