Blanching is an important technique for cooking or preserving fresh produce. But as Danielle Centoni explains, not all recipes are completely specific about the process. Her tips will help you ...

Blanching also is used to easily remove peels from foods such as tomatoes, nectarines and peaches. To remove skins from tomatoes or peaches, score an X on the bottom. Blanch for 20 to 30 seconds ...

If it's a main course you're after, a broccoli salad is in order. Toss freshly blanched broccoli with a good dressing (like one made from yogurt, vinegar, honey, garlic powder, and seasonings).

Using water to blanch your vegetables offers many benefits, including an even cook and the preservation of color and nutrients. Here's how much to use.

We have another Genius Recipe for the cause. ... Those 8 minutes aren’t secretly discounting the time it takes to boil a pot of blanching water, either—because you won’t be doing that here.

- Test the vegetable whether it is done or not after an interval of 30 seconds till it is cooked as per your requirements. To check, take one piece of the vegetable, dip it in ice water and taste it.

You can also toss them in salads or pancakes, or sneak them in dumplings, baos etc. However, to make all these recipes, you need to blanch the spinach perfectly. For the unversed, blanching is a very ...