Tools Used in this Recipe
- stock pot or large (5-8qt) Dutch Oven
- salad spinner
- lint-free towel
- Chef Knife
- Cutting Board
Instructions
- Fill stock pot about half way to a third full with water. Put on your hottest burner on high heat and bring to boil.
- Meanwhile, wash the vegetables. For green beans, cut the tips after blanching so as not to get too much water in the bean. For Brussels sprouts, cut in half or quarters after blanching so they don't get to much water.
- Place in the boiling water for about 1 minute (until the vegetables turn to a bright green hue).
- Meanwhile, fill the salad spinner bowl with filtered water ice; put the strainer bowl back in the spinner bowl.
- When the vegetables are bright green and the texture you want, pull them out and place in the ice bath bowl.
- After about 1 minute or less, drain the water and spin dry the vegetables.
- Pull out and place on a lint-free towel to further remove excess water.
- Roll up in towel and allow the towel to absorb the excess water.
- At this point, you can cut the vegetables as desired or store in refrigerator until needed.
- At this point, you can cut the vegetables as desired or store in refrigerator until needed.
Notes
Green Beans, Brussells Sprouts Broccoli, Sugar Snap Peas: 1-2 minutes for blanching and 2-6 minutes for par cooking. Generally the fresher and smaller they are the shorter the time Cut the tips off after blanching process is complete to avoid over watering inside the beans.
Leafy Greens like Spinach Kale, Mustard Greens, Swiss Chard, Collard Greens: 30 seconds to 1 minute for blanching and 1–8 minutes for par-cooking.