Around The Bend August 2019

CHEF AARON'S COOKING TIP How to Bl anch Vegetabl es

Summer is here and the bounty of local produce in Georgia is available in abundance. I am always looking for ways to incorporate fresh vegetables into all of my recipes and it is always helpful to have six quick steps to blanch vegetables – it works for beans, carrots, beets, corn, snap peas, squash, Brussel sprouts, asparagus, broccoli; you name it PLUS it helps to preserve color and texture. Chef’s Six Steps to Blanching Veggies: Bring a pot of water, seasoned with plenty of kosher salt, to a rolling boil Have ready a large bowl of ice water (known as an ice bath) and a plate lined with a cloth or paper towel for draining Make sure to cut your vegetables in uniform pieces to ensure even cooking Add the vegetables to the pot in small batches to maintain a rolling boil. If blanching more than one type of vegetable, blanch each one separately Blanch quickly and do not overcook. Start checking for doneness after thirty seconds by taking a piece, dipping it in the ice bath and then tasting. Keep tasting every 30-60 seconds until the vegetables are cooked to your liking. Most vegetables take between 2-5 minutes. Once cooked to your liking, place vegetables in ice bath. Make sure to drain the vegetables well before serving, adding to another recipe, or freezing for future use. 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. Blanching cleanses the surface of dirt and organisms, brightens the color and helps prevent loss of vitamins. 1. 2. 3. 4. 5. 6.