Questions tagged [blanching]
The blanching tag has no usage guidance.
22
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The garlic cloves in olive bars in U.S. grocery stores often have little or no bite. How is this achieved?
The garlic that I roast in the oven at home typically still has a bit of a garlic bite in the finish. (This seems more or less independent of the cooking approach that I use. A typical method for me ...
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What is the conversion of fresh basil to Frozen blanched basil
I grew a lot of fresh basil. I blanched and then froze it to make pesto at a later date ,but I did not measure it beforehand . So I was wondering what One 1 cup of fresh basil is equivalent to how ...
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Is there any point in blanching kale directly before cooking?
I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at least an hour, starting with an interval of ...
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Does blanching cause loss of mass/weight in the vegetable?
Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g?
I aim to dehydrate the blanched 100 g of green beans. Will dehydrating ...
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Do I have to dry the blanched and cool-rinsed basil leaves before freezing?
I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out the leaves and dry them before freezing? ...
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blanching slightly frozen fresh garden carrots
I searched online to see if a person could still blanch slightly frozen carrots, but nothing seems to give me a straight answer. Get a lot on how to blanch them, and that I can freeze fresh carrots, ...
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How can I skin hazelnuts at home?
I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've tried the following:
Boil a cup ...
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Freezing ready-cooked veg
I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last?
OR, as an alternative to blanching, could all the veg be boiled ...
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Why blanch handcut fries?
I work at a restaurant. Im a potential management candidate. One of my first projects is researching hand cut fries in an effort to transition from pre-cut fries to making our fries in house. I guess ...
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How long should I blanch baby peas?
I have a recipe which calls for a cup of blanched baby peas.
Now, I know what blanching is. It concerns cooking the outer layer of green vegetables (James Peterson), but how long should I blanch baby ...
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What is the difference in blanching and parboiling?
From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from ...
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Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?
I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens.
I've never blanched anything before, so I'm willing to try, and I ...
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blanch after vacuum seal?
Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to get the same effect as blanching?
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How to store blanched garlic?
I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads of garlic (40-ish cloves). I would ...
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Potato Crisp making
I read that 100kg of potato will process 35kg of potato crisp.
I have tried it and did not achieve that result.
I used 100kg of potato to process only 15kg of potato crisp.Please does blanching have ...
