January 28, 2013

Kitchen Tips: Blanching Veggies

"Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process." (Wikipedia)

Boil enough water added with a teaspoonful of baking soda. Baking soda enhances the color of the veggies making it more palatable.