2. Blanching (Water)
Water blanching is the process of putting vegetables in boiling water for a short time. Blanching destroys enzymes that change the color and texture of the vegetables, thus giving them a bright color and crisp texture. How to blanch: Use one gallon of water for every pound of cleaned and trimmed vegetables. Bring the water to a boil. Place your vegetables in a blanching basket and lower into the water. If the water starts boiling again within 1 minute, then you used the right amount of water. If not, then you are using too many vegetables. Blanching time depends on the vegetable but you always start counting when the water returns to a boil. Don’t blanch too long or you will be serving mushy, tasteless vegetables.