Blanching
Briefly boiling vegetables or fruits, then plunging into ice water to stop cooking. Preserves color, texture, and nutrients.
When to Use This Technique
- Preparing vegetables for freezing
- Pre-cooking vegetables for stir-fries
- Removing skins from tomatoes/peaches
- Brightening green vegetables
- Reducing strong flavors (onions, cabbage)
Temperature Guide
Temperature Range
Rolling boil (212°F / 100°C at sea level)
Visual Cue
Large bubbles breaking surface constantly
Readiness Test
Water is at a full, vigorous boil
Step-by-Step Instructions
Bring large pot of salted water to rolling boil
Tip
Use 4 quarts water per pound of vegetables. Salt like pasta water.
Prepare ice bath in large bowl
Tip
Equal parts ice and cold water. Have it ready before blanching starts.
Add vegetables to boiling water
Tip
Don't overcrowd. Work in batches if needed.
Common Mistake
Adding too much at once drops water temperature
Boil for 1-5 minutes depending on vegetable
Tip
Leafy greens: 30s-1min. Broccoli: 2-3min. Green beans: 3-4min. Carrots: 3-5min.
Immediately transfer to ice bath with slotted spoon
Tip
Shock in ice water for same time as boiling to stop cooking completely
Drain well and pat dry
Tip
Excess water dilutes flavors and causes sogginess
Visual Cues to Look For
- Green vegetables turn bright, vibrant green
- Vegetables become slightly tender but still crisp
- Ice bath stops cooking - vegetables remain firm
- Tomato/peach skins split and peel easily
- Color is maintained after cooling
Regional Variations
Chinese Cooking
Quick blanch in oil instead of water for stir-fry prep. Creates different texture.
Japanese Cuisine
Often blanch in kombu-infused water for subtle flavor. Used extensively for delicate vegetables.
Equipment Needed
- Large pot of boiling water
- Bowl of ice water
- Slotted spoon or spider
- Timer
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
1-5 minutes
Category
Moist Heat Cooking