Some interesting things we found for Blanching Vegetables
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Blanching Vegetables

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Learn how to blanch vegetables in this free online video cooking lesson.... More »
Difficulty:
Moderate
www.ehow.com
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･ 1 Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly... ･ 2 While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold... ･ 3 When the water is bo...
http://www.ehow.com/how_13887_blanch-vegetables.html
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Summary: Learn how to blanch vegetables in this free online video cooking lesson.
http://www.ehow.com/video_2298242_blanching-vegetables....
What is blanching and why is it a must?; Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature.
missourifamilies.org/features/foodsafetyarticles/fdsfty... missourifamilies.org/features/foodsafetyarticles/fdsftyfeature12.htm
Blanching vegetables - Article by Tom Kovach from Issue #59 ... If you plan to freeze your vegetables, it is a must to blanch most of them. Blanching slows or stops enzyme action which can cause the vegetables to lose flavor, color, and texture. It is very important to remember that blanching time varies with the size...
www.backwoodshome.com/articles/kovach59.html
The old Joy of Cooking provides the following blanching times for various vegetables. The Mmes. Rombauer and Becker say that to preserve the natural color of artichoke, eggplant, mushroom, and sweet potato, soak the vegetables for 5 minutes in a solution of 1 teaspoon of ascorbic acid (vitamin C) to 1 quart of water.
www.ochef.com/617.htm
Without blanching, the flavor in vegetables changes noticeably. Blanched vegetables when dried will have better color and flavor than unblanched. The brief heating also reduces the number of microorganisms on food and enhances the color of green vegetables. ... To Blanch Vegetables in Boiling Water...
www.romwell.com/cookbook/Preserve/blanch.shtml www.romwell.com/cookbook/Preserve/blanch.shtml
Blanching is the heating or scalding of vegetables in boiling water or steam, for a precise period of time. Blanching is an important step because it slows or stops the action of enzymes which cause loss of flavor, ... For more information on the need for blanching vegetables contact your local county Extension office.
www.ag.fvsu.edu/teletips/food_preservation_storage/1440... www.ag.fvsu.edu/teletips/food_preservation_storage/1440.cfm
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.
www.uga.edu/nchfp/how/freeze/blanching.html www.uga.edu/nchfp/how/freeze/blanching.html
Blanching starts as soon as the vegetables hit the water, even if the boil stops briefly. ... Color fixing just refers to the fact that green vegetables are always brightest after blanching. As we all learned in science class, the cells of green plants like broccoli contain chlorophyll, ... More on blanching vegetables...
www.culinate.com/columns/ask_hank/blanching_vegetables www.culinate.com/columns/ask_hank/blanching_vegetables
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