How to Blanch Broccoli | Fundamental Skills Video - To Taste (2024)

FAQs

How to Blanch Broccoli | Fundamental Skills Video - To Taste? ›

To blanch broccoli, start by bringing a large pot of water to a boil. Once boiling, submerge chopped broccoli florets into the pot. It does not take long to blanch broccoli – only about 30-60 seconds, so keep an eye out for when the color changes from dull green to bright green.

The easiest way to blanch broccoli is to drop it in a large pot of salted boiling water. Leave it for just a couple of minutes, then pull it out and plunge it into an ice bath until cool. Why do you blanch broccoli before cooking?

Recipe Instructions

Photo #1: Bring 4 quarts of water and 2 teaspoons of salt to a boil. Fill a large bowl with ice water too and set to the side. Put the broccoli florets in the boiling water and cook for 2-3 minutes until you have tender florets.

Broccoli — florets and stems — must be blanched for effective freezing. If you freeze it raw, you'll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack.

Just before blanching the vegetables, add couple of tablespoons of salt to the boiling water. Salt helps to maintain color and improve flavor, but it may be omitted if you wish. Add the vegetables to the pot in small batches so that the water continues to boil.

While boiled broccoli is often soggy, steamed broccoli is characteristically crisp-tender. Plus, when you boil broccoli, some of the nutrients leach into the boiling water. You don't have to worry about that with steaming. Your steamed broccoli will be a great meal-prep building block because it's like a blank canvas.

How Long Does Broccoli Last? Both raw and cooked broccoli will last for 3 to 5 days in the refrigerator when stored properly. Blanched broccoli will last between 10 and 12 months in the freezer.

I stick with exactly 5 minutes. Immediately drain it in a colander, and serve. If you aren't serving it immediately, or if it's going into a salad to be served cold, dip it into an ice bath. This stops the cooking process and ensures that the broccoli stays that gorgeous green color.

Drain immediately after boiling to prevent the broccoli from becoming mushy. If you like broccoli a little crunchier, boil for 2 minutes. Is boiled broccoli still healthy? Boiled vegetables do lose some nutrients in the cooking water, namely water-soluble vitamins like vitamin C and folate.

Why is my broccoli so bitter after freezing? ›

Blanching is an important step to the freezing process. If you don't blanch your broccoli, it will turn color and acquire a bitter taste.

Lay the broccoli in a single layer on a parchment paper-lined sheet tray or plate. Place in the freezer until completely solid, 1 to 2 hours. Once frozen, transfer to a plastic container or resealable freezer bag. The broccoli should stay fresh-tasting and free of freezer burn for 6 to 8 months.

Unfortunately, if vegetables are not blanched correctly, the vegetables can become too soft and essential nutrients, like vitamin C, can be lost. The high temperature of boiling water or steam weakens the cell walls and the vegetables lose their crunchy texture.

Lack of nutrients in cooking water, high energetic costs, high water consumption and recycling are some drawbacks of vegetable blanching.

Regularly incorporating broccoli into your daily diet can contribute to stronger bones and potentially lower the risk of conditions such as osteoporosis. Broccoli can be a beneficial inclusion in the diet of those seeking to manage their weight.

Broccoli: Blanch small broccoli florets 3 minutes. The broccoli should turn bright green and barely tender. Carrots: Blanch small whole carrots 5 minutes and cut-up carrots 2 minutes.

During blanching, vegetables are typically exposed to hot temperatures to kill off the bacteria. They could lose some vitamin B and C in the process, but for the most part, their nutritional value remains intact. General nutrient loss from blanching averages 10-20%.

The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked.