Remember when we all used to blanch veggies in boiling water?

I switched to steaming broccoli and asparagus in a perforated pan over stock 3 years ago and never looked back. Way less nutrient loss and they hold up better on the pass. Has anyone else ditched the old school blanching method?

2 comments

2 Comments

reeselewis15d ago

Dude the limp green sponge thing killed me because I've been there so many times... You're not alone. The only way I got good at blanching was by keeping a bowl of ice water right next to the stove and pulling everything out super early. But even then it feels like a gamble. That frozen floret splash of water trick is actually genius though, I do that with green beans and they come out way better than you'd think. Butter and salt are basically the whole point of eating vegetables anyway, so I wouldn't worry about the nutrients.

wadeg9216d ago

My third attempt at blanching broccoli ended up with me pulling a limp, sad green sponge out of the pot and just eating it straight with salt because I was too embarrassed to serve it to anyone. The perforated pan over stock method sounds like a solid upgrade, but the closest I get is tossing frozen florets straight into a hot pan with a splash of water and pretending I meant to do that. Honestly, I'm convinced half my vegetables are just delivery systems for butter and salt anyway, so nutrient loss is the least of my concerns.