Do You Salt Water When Blanching Vegetables?
Do You Salt Water When Blanching Vegetables
The short answer to this question is yes, you do need to salt your water when you are blanching vegetables. This is because the process of cooking your vegetables quickly in boiling water requires a good amount of salt.
Generally speaking, one tablespoon of salt per gallon of water works perfectly for blanching vegetables. However, it is best to add the salt after you bring the water to a boil and don’t let it sit too long before using it. If you do, the water may cool too much and prevent the salt from combining properly with the boiling water.
Another reason to salt your water is that it helps keep green vegetables bright. This is because a layer of gas that exists between the pigments on raw vegetables and the skin causes the color to dull quickly. When you cook the vegetables in a hot, salted pot of water (called blanching), it releases the gas and allows the pigments to reach the surface.
It also pops the air bubbles that are surrounding the chlorophyll, which is what gives the vegetables their vibrant colors and makes them appear so fresh. This is a great technique for highlighting the color of your vegetables and adding some extra crunch to them at the same time.
If you don’t want to use salt, you can try baking your veggies instead of blanching them. This method also does not require any time or effort, which is great for a busy home cook.
To bake your veggies, you’ll need a large baking sheet and a skillet with a lid. You can place each type of vegetable separately on the sheet, sprinkle them with a little salt and drizzle them with olive oil. You’ll probably need to bake them for about 15 minutes per variety group.
The vegetables you choose will depend on the season and what you’re preparing them for, but you can use most any vegetable for this method. Asparagus and carrots are both very easy to cook, so they are a good choice.
Besides the fact that you’ll probably be saving time and money by cooking your vegetables this way, you’ll be able to enjoy their fresh flavor as well. The process of boiling your vegetables for such a short period of time draws out the juices and vitamins that are inside them.
You can also use this technique for removing the peel from fruits, such as peaches or tomatoes. It’s a great technique for preserving the nutrients in these fruits and vegetables while still getting rid of that scaly skin.
Some sources say you should add a pinch of sugar to the water, which will set the color and season the veggies slightly. This will help them look and taste just as you’d want them to, but it won’t have any major effect on the actual cooking of your vegetables.
Lastly, don’t forget to cool your blanched vegetables quickly and thoroughly in a bowl filled with cold water or ice. This is a key step in the blanching process, which stops any enzymes that can cause discoloration and tastelessness when cooked. This can help your vegetables maintain their crisp-tender texture and bright-green color even when you’re serving them later.
