Blanching helps keep your vegetables a little bit crisp or almost raw. As a result, this technique locks in your vegetables' colors and nutrients, helping them stay bright and fresh-looking.5 Try these tips for blanching:5 Pay attention to how long you need to blanch each type of vegetable...
Rethink your cooking methods.Boiling helps draw the potassium out of some vegetables. You can also try blanching. You boil for 1 minute, then drain and rinse. You can then use them in a stir-fry, soup, or casserole. Avoid certain liquids.The juices in canned fruits and vegetables, as w...
I never have ice on hand, so my ice water is cold tap water, which if you’ve ever taken basic science class, you’ll realize means that as soon as you add hot favas to the water, the whole thing heats up instantaneously and does a horrible job of blanching. But good news ...
Blanching also brings out the bright green color without any additives (green chlorophyll is the only color pigment that remains after heating), helps maintain its nutrients, and preserves the clean, crisp, ocean flavor of fresh kelp that changes when dried. The company farms two varieties both ...