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Blanching is a quick cooking method for vegetables, either in water or steam, followed by an immediate transfer to cold water. When done properly, blanching broccoli helps preserve its bright color and crisp texture. This article will guide you through two methods for blanching broccoli.
Steps
Blanching with Water
Prepare the broccoli. Wash and cut the broccoli into desired sizes. Make sure to cut the florets evenly to ensure they cook uniformly.
Boil water. Fill a large pot with water, about two-thirds full. Cover the pot and bring it to a boil over high heat.
- When the water is almost boiling, add a tablespoon of salt. This addition not only enhances the flavor but also raises the boiling point of the water, making the cooking process more efficient!
Prepare ice water for soaking. While waiting for the water to boil, fill a large bowl with cold water and a few ice cubes. Set it aside for later use.
Blanch the broccoli. Once the water starts boiling, carefully add the broccoli to the pot. Start the timer when the water returns to a boil.
- For broccoli florets about 4 cm wide, blanch for around 3 minutes. You can adjust the blanching time based on the size of the florets.
- The broccoli should have a bright color and be tender yet firm when removed from the pot.
Cool the broccoli. Use a slotted spoon or a fine mesh strainer to remove the broccoli from the pot and transfer it immediately into the ice water to cool down.
- After about 30 seconds, remove the cooled broccoli from the ice water and let it drain in a colander.
Enjoy! Blanching broccoli, like other vegetables, is a basic preparation step that can be done before sautéing or frying.
- The main cooking process (like stir-frying or pan-frying) will add more seasoning to the vegetables, and there’s no need to cook them thoroughly at this stage. Blanching is a great way to prepare vegetables for sautéing or frying.
Steaming with Water Vapor
Steaming with water vapor is a preparatory or pre-freezing method for food. This technique helps preserve the color, crunchiness, nutrients, and shape of vegetables. Blanching vegetables before freezing retains up to 1300% more vitamin C and other nutrients compared to freezing vegetables without blanching.
Preparing and washing the broccoli. Cut the broccoli into evenly sized florets to ensure uniform cooking when steamed.
Preparing for steaming. Pour 2.5 – 5 cm of water into a pot and bring it to a boil. Place the broccoli into a steaming basket, ensuring it does not touch the water. Cover the pot and prepare ice water for the ice bath as described above.
- Arrange the broccoli in a single layer so that the pieces do not overlap, ensuring even steaming.
Timing the steaming process. Start timing the steaming process as soon as you see steam rising from the pot.
- Steaming the broccoli will take around 5 minutes.
- Halfway through the steaming time, remove the lid and ensure the broccoli does not stick together and is evenly steamed.
Turn off the stove. Once the broccoli has been blanched, remove the steamer from the pot and immediately immerse the broccoli in cold water.
Finish blanching. After the broccoli has been soaked in cold water, place it in a strainer to drain before eating or packing it for freezing.
Tip
- Place the blanched broccoli in an airtight plastic bag and freeze for later use.
- Blanched broccoli can be paired with sauce or mixed into a salad.
- Reheat blanched broccoli for 1 to 2 minutes when serving with other dishes.
- Stir the broccoli into pasta or sauté it before completing the main dish.
Warning
- Blanching for more than 2 minutes will cause the broccoli to lose its color and become mushy.
- If you don't use enough water and only partially submerge the broccoli, it will cook unevenly. Ensure the broccoli is fully immersed in water while blanching.
Things You'll Need
- Sharp knife
- Cutting board
- Large pot
- Water
- Salt
- Broccoli
- Large bowl
- Strainer
- Slotted spoon or long-handled sieve
- Steamer
