Veggie Hack: How to Keep Your Vegetables Beautiful & Healthy! by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
Blanching and shocking allows partially cook veggies to cool quickly. So, they stop cooking and retain the crunch, nutrition and a vibrant color sets in! You’ll need:
- slotted spoon
- bowl of ice water
- paper towels
Here’s how to do it:
- Cut veggies to equal-sized pieces so they will cook at the same speed.
- Bring a large amount of water to boil. Or steam your veggies.
- Blanch each type of vegetable separately. Blanch the lightest to darkest about 2 to 4 minutes depending on the vegetable. DO NOT OVERCOOK!
- At peak of color and desired doneness, remove and plunge into the ice bath. This will stop the cooking and seal in the color – and the nutrition. Be sure to keep the ice bath cold.
- Drain the vegetables on paper towels and store until ready to use.