Sunday, March 2, 2008


Today I blanched broccoli. I should have blanched something I can spell.

Anyway, blanching is a process that involves boiling the vegetable in salted water for a short period of time. (For broccoli, I boiled it for 2 minutes.) After that, you either immerse it in ice water or run it under cold tap water.

Basically, it cooks the vegetable a bit, while still leaving it crunchy.


I'm not sure how visible it is, but the blanching process - besides cooking the broccoli - made it much more colourful.

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