Blanching 101

Thus, the veggies "become" greener. But, as stated, heat can destroy their pigments. This is because the same heat that freed the gases is also releasing acids from the plant's cells which will reap havoc with the chlorophyll. But, because of the water, these acids become dispersed and diluted in the fluid medium.

Chlorophyll's salvation however, is short lived. Beyond 6-7 minutes in the boiling water and acids or not, the sustained heat will eventuate in the complete breakdown of the plant's structures and substances.

Fortunately, most vegetables can be blanched in a fraction of that time. The final step, shocking, ensures the termination of the cooking process.

When vegetables are removed from boiling water, the heat retained within them will continue to cook them, a phenomenon known as carry over cooking.

The ice water will take care of that fly in the ointment. But, remove the veggies as soon as they're cold since extended soaking will also cause the color to dissipate.

There are three other considerations vital to this process. First, the water MUST be at a boil when the vegetables are introduced. If not, the lower temperature will give the releasing acids more time to harass the chlorophyll before being leached into the water and air.

You must also use a large amount of water. When you drop room temperature vegetables into boiling water they will lower the temperature of the water and temporarily interrupt the boiling process.

The larger the volume of water, the less the drop in temperature, the quicker the water can recover to a boil, and the more you will preserve the vegetable's color.

Finally, never cover the blanching veggies or the gases and acids will not be able to escape into the air.

Skin Removal

A quick bath in boiling water is a very convenient means of removing the skins of some fruits and vegetables. Tomatoes are the best example. Make a small crisscross cut in the bottom of the tomato, drop it in the boiling water for 30 seconds and then into the ice water.

The skin will peel right off. Now remove the seeds and you are ready to make tomato sauce or tomato concasśe, (peeled, seeded, and chopped tomatoes), for use in various recipes.

Eliminating Bitterness

Some vegetables have bitter flavors, the quintessential example being broccoli rabe. Here again, pesky acids are at work. As with the acids hassling the chlorophyll, they can be driven off by the boiling process.

Simply blanch the broccoli rabe for one minute in salted water, shock in the ice water, pat dry and sauté.

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