Chef Kev explains why blanching veggies helps keep the flavor locked in.
VIDEO TRANSCRIPT
Hey, Chef Kev here with quick tips for healthy cooking.
On the old TV show “The Golden Girls,” my favorite character was Blanche. Not only because of her over-the-top flirty sense of humor, but also because she shares the name of one of my favorite cooking techniques: blanching.
So what is blanching? Blanching is essentially scalding vegetables in boiling water. But unlike boiling the vegetable, blanching preserves the veggie’s flavor because it cooks so quickly. More importantly, it preserves the nutrients.
Take broccoli, for example. Blanching brightens the color and also helps reduce that not-so-pleasant gassy and belching feeling that it can give you.
Blanching is easy… you just need boiling water and a bowl of ice and water. Place your veggie in the scalding water, wait for it to get a bright color, then quickly remove it and place it in the ice for a few seconds.
Ooo, how pretty!
Your veggie will be clean and crisp. Add a squeeze of lemon or light sauce immediately to absorb the flavor.
If you garden and have an abundance of veggies, blanch them before canning or freezing. This will help them keep their nutrients…and like Blanche on The Golden Girls…stay well preserved.
I’m Chef Kev, making healthy cooking simple and sweet.