Fresh vegetables should be blanched before freezing, drying or dehydrating. Blanch vegetables by adding them to boiling water or by exposing them to steam for a very short period of time, and then ...

So, how do I blanch vegetables? Whether you’re prepping to freeze your garden stash or just want to enhance their color and flavor, mastering the art of blanching is key. In this guide, I’m diving ...

Blanching, a technique in which vegetables are cooked briefly in boiling salted water and quickly submerged in ice and water, is the name of the game for these tender offerings. The technique is ...

We'll also share some of our favorite ways to use blanched vegetables. Albert Nguyen, chef-instructor of culinary arts at the ...

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss ...

You want it nice and hot because this is the magic step that kicks off the blanching process. 2. Brief Cooking Duration: Once your water is bubbling, it’s time to add your veggies. Generally, you’ll ...

These enzymes must be inactivated to prevent such reactions from taking place. Enzymes in vegetables are deactivated by the blanching process. Blanching is the exposure of the vegetables to boiling ...

Steaming is one of the best methods for preserving nutrients in vegetables. It involves cooking with steam instead of direct ...

Improperly stored fresh produce can degrade in nutrients quickly due to exposure to air, light over time. Properly stored ...