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Our expert Laura Taxel has been writing about food for local, regional and national publications for more than 25 years. She reviews restaurants for Cleveland Magazine and is the author of Cleveland Ethnic Eats," a guide to the authentic ethnic restaurants and markets of greater Cleveland, now in its 8th edition.
Q: What does it mean to blanch and shock vegetables?
A: When a food is blanched it’s partially and quickly cooked in boiling salted water. Shocking stops the cooking immediately by plunging the hot vegetables into ice water. The two step process helps retain a firm texture and bright color. Here’s how to do it.
- All the pieces should be approximately the same size and thickness.
-Using a large pot so food is not overcrowded, bring salted water to a rolling boil over high heat. Use about two tablespoons salt for every 4 quarts of water.
-Cook uncovered to desired tenderness, usually 1-5 minutes. Be sure not to add too much to the pot at once- this cools the water and stops the boiling.
-Remove with a slotted spoon or by pouring into a colander. Transfer drained vegetables to a large bowl filled with water and ice cubes. As soon as they are cool to the touch, drain well.
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