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Blanching is like giving your veggies a quick spa treatment—it briefly cooks them in boiling water or steam, then chills them fast. It’s used to preserve color, texture, flavor, and nutrients. Super handy for meal prep, freezing, or loosening skins on foods like tomatoes and almonds.
🥦 When to Blanch:
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Before freezing vegetables (like green beans, broccoli, carrots)
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To soften veggies slightly for stir-fries or salads
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To remove peels easily (tomatoes, peaches, almonds)
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To reduce bitterness (like with collard greens)
🍳 How to Blanch (Water Method):
🔥 Step 1: Boil Water
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Fill a big pot with water and bring it to a rolling boil. Salt it if you like—like pasta water.
🥬 Step 2: Prep an Ice Bath
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Fill a big bowl with ice and cold water. This stops the cooking instantly.
⏱ Step 3: Blanch
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Drop your veggies into the boiling water. Cook for 30 seconds to a few minutes, depending on the veggie (see cheat sheet below).
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Example:
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Green beans: 2–3 min
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Broccoli: 2–3 min
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Spinach: 30–60 sec
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Tomatoes (to peel): 30–60 sec
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❄️ Step 4: Shock
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Quickly transfer veggies to the ice bath with a slotted spoon or strainer.
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Let them chill for the same amount of time they were in the water.
🥄 Step 5: Drain & Dry
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Drain well and pat dry if you're using them right away or storing.
🌬️ Steam Blanching (Alt Method):
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Place veggies in a steamer basket over boiling water.
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Cover and steam until just tender (a little longer than boiling).