7-Banish bitterness by blanching
The blanching process involves immersing vegetables in boiling water for a few minutes and then cooling them immediately to stop cooking. It is ideal for preserving the texture and color of vegetables when served raw or when you want them to be crisp when roasting, frying, or sautéing. It also prevents any bitterness, which can be a problem when serving raw vegetables. Blanching vegetables is simple, just boil water, immerse the vegetables in the boiling water for 2-3 minutes, and then immediately cool them by immersing them in ice water.
The process of blanching vegetables is beneficial for several reasons. Not only does it reduce nutrient loss and cooking time, but it also eliminates unwanted bacteria and organisms. It is important to note that blanching time is crucial, as insufficient blanching can cause a loss of flavor by activating the enzymes in the vegetables.
In addition, it is not advisable to use the microwave to blanch vegetables, as this can lead to a loss of texture, flavor, and color compared to traditional water blanching. It is best to take a few extra minutes to blanch your vegetables the traditional way for the best results.
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