Wednesday, 26 May 2010

How to blanch vegetables

Blanching is a technique which is used to keep the vegetables crisp and tender. This process helps kill the bacteria in the vegetables. Blanching helps preserve the color and flavour of the vegetables. In this process, the vegetables are put in hot boiling water for a couple of minutes and then immediately transferred to ice cold water.

In the following article, I'm gonna explain blanching of tomatoes in specific.

Tomato is one of the most common vegetables that is blanched. The blanched tomato can be used to make sauce or ketchup.

Here's how to blanch your tomatoes.
  • Bring a large pot of water to boil with little salt.
  • Keep a bowl of cold water ready.
  • Now, make a small cut around the tomatoes. Don't cut too deep. Cut such that the incision is made on the skin. This incision is done to remove the peel of the tomato easily.
  • Drop the tomatoes in the boiling water and leave it for 2 minutes.
  • You'll see that the peel of the tomato has blistered.
  • Drop the tomatoes in the cold water. This helps in stopping the cooking of tomatoes further.
  • Remove the peel. If you prefer you can de-seed the tomatoes.
This way other vegetables can be blanched too. I blanch onions which I use for making gravies or sauces.

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