_vegetables To Blanch Recipes

BLANCHED VEGETABLES BACK TO BASIC'S

Steps:

• Trim vegetables by removing tough skin and chopping into bite size pieces.
• Keep stem separate form tender heads.
• In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
• Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

_VEGETABLES: TO PARBOIL

Steps:

• Wash, peel and cut up the vegetable. Bring the water to a rolling boil in a pot large enough to allow plenty of space for the vegetable. Add salt then add the vegetable gradually so that the water is kept at a rolling boil. Stir gently for even cooking. (Depending on the tenderness or toughness of the vegetable and the way it's cut, parboiling will take from 1 to 4 minutes.) Remove green vegetables from the heat as soon as they begin to turn a very bright green. Remove the non-green vegetables when slightly softened but still crisp. Drain at once in a colander or sieve. (Reserve the vegetable liquid for soups and sauces it's not only tasty but full of nutrients.) Cool the vegetable immediately under cold running water then drain again.NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_VEGETABLES: TO BLANCH

Steps:

• Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.