MasterChef Cookbook by JoAnn Cianciulli

Author:JoAnn Cianciulli [Cianciulli, JoAnn]
Language: eng
Format: epub
Publisher: Rodale
Published: 2010-12-08T05:00:00+00:00

MASTER THE BASICS:

BLANCHING

Blanching is a technique that many chefs use to preserve flavor, color, and texture. It simply requires briefly submerging an ingredient—most often a vegetable—in boiling water, and then removing it and immediately plunging it into a bowl of ice water, usually referred to as an “ice bath.” Blanching is also a great way to prep vegetables in advance. Often times restaurants pre-blanch vegetables before dinner service begins.

Before you begin blanching, create an ice bath by filling a large bowl with cold water and ice cubes. Set aside. Bring a large pot of lightly salted water to a rolling boil. Add the vegetable and return the water to boiling as quickly as possible. Cooking time varies with the vegetable and size of the pieces. As a guideline, the smaller it is, the less time it takes.

Boil the vegetable until it’s barely cooked through and just tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and taste it. When the vegetable is done, quickly remove it from boiling water with a pair of tongs.

Immediately plunge the vegetable into the ice bath to “shock” it and stop the cooking process. Remove the vegetable from the ice bath as soon as it is no longer warm. Spread out to dry on paper towels.

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