What does blanching a vegetable mean?
Blanching is most commomly used to prepare vegetables for freezing. It is simply scalding, boiling or steaming a vegetable briefly - a couple of minutes - to stop enzymatic action before freezing, but without actually cooking the vegetable.
Yes, broccoli can be frozen and is often sold this way at supermarkets. You can freeze this vegetable. You need to blanch it first. Blanching means to submerge the vegetable in boiling water for a few minutes. After blanching, give the vegetable a bath in ice water to stop the cooking process. Drain the vegetable, place in an airtight container and freeze.
Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up…
You need to blanch it first. Blanching is: Putting the vegetable in boiling water for a few minutes. Place vegetable in a large pot of boiling water for about 4 to 5 minutes.Remove the vegetable and directly place in a bath of ice water to stop the cooking process. Drain and place in an air tight container or freezer bags and then place in the freezer.
To blanch ( or blanching , or blenching ) is actually a term describing a process of food preparation , where the food substance , whether it be vegetable or fruit , is plunged into boiling water , removed after a brief time period , then plunged into ice water or under cold running water ( shocked ) to halt the cooking process . By Blanching , you can remove the skin on some fruits…
Blanching is good if you want to cook somthing fast for example vegies :D. But some of the disadvantgaes are that the thing that you are blanching loses the vitamins and nutrents that naturally occur in them. so bassically they lose some of the "healthy' factor of them but it is up to the person that is cooking the food.
You are referring to what is called "blanching". The main reason for blanching is to deactivate enzymes that adversely affect flavor, color and texture. It also removes soil and bacteria, brightens color and helps retain vitamins. Blanching will also soften the vegetables to allow for easier packaging. See Related Links.
The thermal shock in blanching brings about different chemical changes. Chemical changes include the release of robust acids found in vegetables such as cabbage and broccoli. Blanching immediately stops the cooking process and allows the retention of certain nutrients. It boosts color, making the appearance of blanched food look shiny and bright. It deactivates enzymes and kills microorganisms