Vegetables Blanching

Vegetables Blanching offers numerous benefits, including color retention, improved texture, nutrient retention, enzyme inactivation, easier freezing, and easy skin removal. It is a versatile technique that can improve the quality, appearance, and shelf life of vegetables in a variety of culinary applications.

Cut the stalk of <quantity>1<unit>bunch</unit></quantity> of broccolini

Peel a handful of edamame by feeling where the beans are. Push toward the seam of the pod and push the beans out

Remove the fiber and cut <quantity>6</quantity> snow peas into <quantity>2<unit>cm</unit></quantity> pieces

Trim and cut <quantity>6</quantity> green beans into <quantity>2<unit>inch</unit></quantity> pieces

Bring a pot with water and a generous amount of salt to a boil. Prepare a bowl with water and <quantity>1<unit>cup</unit></quantity> of ice cubes

Blanch the snow peas by cooking them in boiling water for 2m until they change color and become tender. Transfer to the bowl with and ice and water

Blanch the string beans for 2m until tender. Transfer to the bowl with and ice and water

Cook the broccolini for 2m until tender. Transfer to the bowl with and ice and water

Cook the edamame peas for 2m until tender. Tranfer to the bowl with ice

The vegetables are blanched. Eat them as they are or use them in other preparations!

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