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Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen and when using certain vegtables in a recipe. It stops enzyme actions which can cause loss of flavor, color and texture.
Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack or use in a recipe.
Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.
As soon as blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 60 degrees F or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching.
Drain vegetables thoroughly after cooling.
BLANCHING TIMES
Used with the Savory Quiche Tart with a Whole Wheat and Cheese Crust
1. Soak the spinach leaves in cold water to get rid of any dirt or sand.
2. Boil a pan with water, and turn off the heat. Place the cleaned leaves in the hot water for 1 minute or 2.
3. Drain leaves and run cold water over them immediately to stop the cooking. Squeeze out any water with your hand from the spinach before cutting and measuring.
