Blanching and Shocking Vegetables: A Quick Guide
Learn how to blanch and shock vegetables to preserve their color, texture, and nutrients with this simple technique.
Notes
Blanching helps maintain vibrant colors and crisp textures while preserving nutrients. Adjust blanching times based on vegetable size and type.
Steps
- 1 Bring a pot of salted water to a rolling boil.
- 2 Prepare a bowl of ice water large enough to submerge your vegetables.
- 3 Add vegetables to the boiling water and cook for 20-60 seconds, depending on size and type.
- 4 Immediately transfer the vegetables to the ice water using a slotted spoon.
- 5 Let the vegetables sit in the ice water for 2-3 minutes to stop the cooking process.
- 6 Drain the vegetables thoroughly using a colander.
- 7 Pat dry with a clean kitchen towel or paper towels.
- 8 Use the vegetables immediately or store them in the refrigerator.
Ingredients to explore
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Aioli
A luscious, velvety emulsion of garlic and olive oil, aioli is a rich and aromatic sauce that dances on the palate with its creamy texture and bold, pungent flavor.
Recipes to try
Shrimp Alfredo Stuffed Pasta Shells
Creamy, cheesy alfredo sauce stuffed into plump pasta shells and topped with succulent shrimp—comfort food at its finest.
Shrimp and Snow Pea Stir Fry with Ginger
Succulent shrimp and crisp snow peas dance together in a fragrant, ginger-infused stir fry that's quick, zesty, and utterly satisfying.