Blanching or blanching (some call it blanching) is a method of cooking vegetables for a short period of time - either in boiling water or using steam - and then immediately cooling them in ice water. If done properly, blanching will retain the bright green color of the vegetables and also retain their crunchy texture. Here are two blanching methods you can use to cook your favorite broccoli.
Step
Method 1 of 2: Blanching with Water
Step 1. Prepare your broccoli
Wash and cut the broccoli to the size you want. Try to cut the broccoli florets into uniform sizes so they all cook at the same speed.
Step 2. Bring the water to a boil
Fill a large pot with water to 2/3 full. Cover the pot and place it on the stove over high heat.
Once the water starts to boil, add 1 tablespoon of salt to the water. Adding salt to boiling water will not only add flavor, it will also increase the boiling point of the water which will help you cook food more efficiently
Step 3. Prepare your ice water bath
While you wait for the water in the pot to boil, fill a large bowl with cold water and a few ice cubes. Set aside.
Step 4. Cook the broccoli
Once the water in the pot starts to boil, carefully add the broccoli pieces to it. Start counting the blanching time after the water starts to boil again after adding the broccoli.
- For broccoli pieces that are about 3.75 cm in diameter on the florets, cook for about 3 minutes. Adjust the cooking time accordingly for different cut/floral sizes.
- The broccoli should still be bright green and firm in texture (though slightly softened) when you remove it from the boiling water.
Step 5. Refrigerate your broccoli after cooking
Take the broccoli through a sieve or slotted spoon, or pour the broccoli over a sieve/container with holes to remove the cooking water. After that, immediately put the broccoli into an ice water bath to remove the heat and stop the cooking process.
Remove the chilled broccoli from the cold soaking water after 30 seconds and strain it again through a sieve or slotted spoon
Step 6. Serve
As with any other vegetable, blanching broccoli can be the main cooking method or it can be used as a first step or pre-stir-fried treatment.
Secondary cooking methods (such as sautéing) are more about adding seasoning and flavor to vegetables and usually don't cook vegetables as thoroughly as needed. That's why blanching is a great way to ripen and prepare vegetables for sautéing
Method 2 of 2: Blanching Using Steam
Blanching with steam can be a primary cooking method or as a pre-freezing preparation. This method preserves the color, crunch, nutrition, and texture of the vegetables. Vegetables that are blanched before freezing retain up to 1300% more vitamin C and other nutrients than vegetables that are not blanched first.
Step 1. Clean and prepare your broccoli
Cut the broccoli into nearly equal sizes to achieve uniform doneness.
Step 2. Prepare the steamer
Fill a large pot with 2.5 – 5 cm of water and bring to a boil. Place the vegetables in a steaming colander or in a steaming basket that sits just above the waterline (without touching the water). Cover the pot and prepare iced water for the marinade, as in the method above.
Try to arrange the broccoli pieces in a single layer (not stacked) to ensure that the steam reaches all of the broccoli evenly
Step 3. Calculate the steaming time
When the steam starts to come out, start timing your broccoli blanch.
- Blanching broccoli using steam takes about 5 minutes.
- About halfway through cooking, remove the lid from the pot and make sure the broccoli doesn't clump together and make sure it's all steaming evenly.
Step 4. Stop the cooking process
After the cooking time is over, take the broccoli out or remove the steamer basket from the pan and immediately drop the broccoli into the prepared iced water.
Step 5. Complete the blanching process
After the broccoli has cooled in ice water, drain the broccoli in a colander and allow to dry before eating it or packing it for freezing.
Tips
- Freeze blanched broccoli in an airtight plastic bag for later use.
- Just use blanched broccoli to dip in sauces to eat, or use in salads.
- Only reheat the blanching broccoli for 1-2 minutes when using it for other dishes.
- Add the blanched broccoli to the pasta or stir-fry that is cooking just before the rest of the ingredients are cooked through and ready to be removed.
Warning
- Blanching for more than 2 minutes will cause the vegetables to fade and create a mushy, soft texture.
- Not using enough water when blanching with water and leaving some vegetables uncovered will result in uneven cooking. Be sure to use plenty of water to make sure the broccoli is completely submerged when blanching in water.
