Blanching and Shocking Veggies
If preparing well ahead of time, you will want to blanch & shock the veggies. If preparing for immediate eating or cooking, there is no need to shock. Blanching is a technique of cooking items briefly in large amount of rapidly boiling, salted water. Shocking means quickly stopping the cooking process of blanched items by plunging them in ice water.
- Coarse sea salt
- (If shocking) Ice cubes
- 6 or 8 qt pot
- Slotted spoon, bamboo strainer or tongs
- (If shocking) 4-6 qt bowl
- (If shocking) storage containers
1. Mise en Place
- Cut items roughly the same size for uniform blanching.
- Fill pot 2/3 full with water. Add 2 Tbsp of coarse sea salt for each 4 qts water.
- Bring water to a boil on HIGH.
- Add items to be blanched to pot. Don’t cover and don’t overcrowd – blanch in small batches to maintain water’s boil.
- Boil per recipe directions. (Typically, veggies blanch for 3-5 min.)
- Test for doneness. Remove a piece with large slotted spoon, bamboo strainer or tongs. Pinch between fingers. Veggies should be blanched until the “crunch” is gone, but there is still some resistance.
- Shocking (optional, for later use):
- Transfer veggies to 4-6 qt bowl filled with ice cubes and water. This water MUST stay cold. If ice starts to melt, add more.
- Remove veggies with slotted spoon or bamboo strainer as soon as cool to the touch. If prepping ahead, refrigerate, covered, for later use.