Blanch
Wet heat
Cooking in water, stock, or steam.
01At a glance
CategoryWet heat
Taste impactNeutral
Texture—
02How to do it
- 1Bring a large pot of salted water to a rolling boil.
- 2Drop in the vegetables for a brief, timed dip (seconds to a couple of minutes).
- 3Lift them out and plunge straight into ice water to stop the cooking.
- 4Drain once cooled.
03Doneness & pitfalls
Doneness cues
- The color turns vivid and the texture is just tender-crisp.
Common mistakes
- Skipping the ice bath lets carry-over heat overcook and dull the color.
- Over-blanching turns vegetables soft and faded.
- A small volume of water drops off the boil and cooks unevenly.
Ingredients it suits· 18