Blanching is like? Blanching vegetables

In many recipes you can find this phrase: "Vegetables need to blanch for 3-5 minutes." Some housewives, especially beginners, have a question: "Blanching is like?" In fact, blanching is nothing more than a short-term heat treatment of products. Use for this you can steam, hot water, just high temperature. Blanching is not only vegetables, but also fruits, fish, and meat. The objectives of this process can be different depending on the recipe. So, the meat is blanched to give it a white color, to vegetables and fruits, on the contrary, it helps to maintain its color, and with tomatoes, using the above procedure, remove the unnecessary skin. Thus, blanching is like scalding the product from all sides. There are several ways of blanching for different product categories. Let's consider some of them.

How to Blanch Tomatoes

Tomatoes are blanched in order to get rid of their harsh skin. For the process, you need two containers of water. In one pour very cold (you can throw a few ice cubes), the second container with water put on the stove and bring to a boil. With the prepared tomatoes, we remove the peduncle, and on the reverse side we make a cruciform incision with a very sharp knife. Tomatoes one by one placed in boiling water and held for half a minute, then moved immediately to cold water. You will see how the skin starts to curl, now it's easy to remove it. Such tomatoes are used for sauces, homemade ketchup and gravy.

How to Blanch Colored Cabbage

Cauliflower is most often blanched before freezing to preserve its snow-white color. This should be done as follows: head out on inflorescences and place in water heated to 98 degrees, keep from two to four minutes, depending on the length and thickness of the inflorescences. In the water you can add a little citric acid - it will improve the color of the vegetable. With the help of a very hot steam, you can also blanch. This is just very effective, but, unfortunately, it is not always feasible at home. This method is most often used in production, and the result we can see in the store, in the department of frozen vegetables.

How to properly blanch pepper

Pepper is blanched in order to give it softness and remove some bitterness. You can do this in several ways. The first (the simplest): put the washed peppers in a colander, and the colander, in turn, put in boiling water, hold it for a couple of minutes and take it out. You can blanch the peppers directly in boiling water, without a gooseberry. By the way, this method is also used for sunset. Pepper cut into large slices and blanch. It's like cooking, but not for long. Then put in sterilized jars, add spices to boiling water and pour over the pepper, then roll up. Some mistresses resort to blanching in the oven: clean whole peppers are placed on a baking tray and for several minutes they are kept at high temperature. Ready-made vegetables can be used in favorite recipes.