Tomatoes should be blanched for about 30 to 60 seconds before peeling.
Carrots should be blanched for 2-3 minutes for optimal results.
Kale should be blanched for about 2-3 minutes for optimal results.
Peas should be blanched for about 1-2 minutes for optimal results.
Bok choy should be blanched for about 1-2 minutes for optimal results.
Tomatoes should be blanched in boiling water for about 30 to 60 seconds to easily peel them.
Potatoes should be blanched for about 3-5 minutes for optimal results. Blanching helps to preserve the color, texture, and flavor of the potatoes before cooking or freezing.
I use a few tests to tell if an orange has gone bad: - The rind is no longer orange - It no longer smells like an orange - It no longer tastes like an orange Basically, if you have doubts, throw it away. Or that most revealing would be, the orange wasn't appeelingly.
The largest okra on record grew to be 17 inches long.
i will probably say two weeks
no it taste weird
When I saw her first her face was terribly blanched.