Blanch Broccoli
Blanching is a cooking method in which vegetables are cooked for a short time--either in boiling water or with steam--and then immediately cooled in an ice water bath. When done properly, blanching broccoli will preserve the vegetable’s bright-green color and crisp texture. Here are two methods for blanching a favorite cruciferous veggie.
Contents
Steps
Blanching with Water
- Prep your broccoli. Wash and cut the broccoli down to the desired size. Try to make all of your florets the same size to ensure they will all cook at the same rate.
- Boil your water. Fill a large heavy pot 2/3 of the way full with water. Cover the pot and place it on the stove over high heat.
- Once the water has begun to boil add 1 tablespoon of salt to the water. Adding salt to boiling water not only adds some seasoning to the water, but it also increases the boiling point of the water. This in turn assists in cooking your food more efficiently!
- Prepare your ice water bath. While you are waiting for your pot of water to boil, fill a large bowl with cold water and a few ice cubes. Set it aside.
- Cook your broccoli. Once your pot of water begins to boil, carefully place the cut broccoli into the boiling water. Begin counting blanching time once the water returns to a boil.
- For florets that are approximately 1½" across, cook for about 3 minutes. Adjust cooking time accordingly for different sized florets.
- The broccoli should be bright green and firm (though slightly softened) when you remove it.
- Cool your broccoli down. Either remove the broccoli with a slotted spoon or small sieve or drain the broccoli in a colander. Immediately place the broccoli in the ice bath to stop the cooking process.
- Remove the cooled florets from the cold water after 30 seconds and strain them again in the colander.
- Serve. As with other vegetables, blanching your broccoli can be the primary cooking method or it can be the first step before sauteing or stir-frying.
- Secondary cooking methods (such as sauteing) primarily add flavor to vegetables and don't usually cook the vegetables as thoroughly as needed. Blanching is a great way to pre-cook vegetables to be added to sauté and stir-fry's.
Blanching with Steam
Blanching with steam can be a primary cooking method or as a preparation before freezing. This method preserves the vegetables color, crispness, nutrition, and texture. Vegetables that are blanched before freezing retain up to 1300% more vitamin C and other nutrients than non-blanched frozen vegetables.
- Clean and prepare your broccoli. Cut the broccoli down into consistently-sized florets for uniform cooking.
- Prep for steaming. Fill a large pot with {{safesubst:#invoke:convert|convert}} of water and bring to a boil. Place your vegetables in a stem basket that sits above the water line. Cover the pot and prepare an ice water bath, as above.
- Try to arrange the florets in a single layer to ensure the steam reaches all parts of the broccoli evenly.
- Time your steam cooking. When steam begin to escape, begin counting your blanching time.
- Steam blanching broccoli takes approximately 5 minutes.
- About half-way through the cooking time, remove the lid and make sure the broccoli is not clumping together and that it is all cooking evenly.
- Stop the cooking process. Once your broccoli has been blanched, remove the steam basket from the pot and immediately place the broccoli into the ice water bath.
- Complete the blanching. After the broccoli has cooled in the ice water, drain the broccoli in a colander and allow the florets to dry before eating or packing for freezing.
Tips
- Freeze blanched broccoli in an air-tight plastic bag for later use.
- Use blanched broccoli as is for crudites with dip or in salads.
- Reheat blanched broccoli for just 1 to 2 minutes when incorporating it into other dishes.
- Toss it into a pasta recipe or stir-fry it just before the entrée finishes cooking.
Warnings
- Blanching for longer than 2 minutes will cause the vegetable’s color to fade and create a soft, mushy texture.
- Not using enough water and leaving vegetables partially exposed will result in uneven cooking. Be sure to use plenty of water to cover the broccoli when blanching.
Things You'll Need
- Sharp knife
- Cutting board
- Large cooking pot
- Water
- Salt
- Broccoli
- Large bowl
- Colander
- Slotted spoon or wire mesh sieve
- Steam basket
