Blanching is the process where a fruit or a vegetable is dropped into boiling water for a limited time and then shifted to cold or iced water to stop the cooking process. The halting process is also called shocking since there is a sudden change in temperature from hot to cold.
Blanching time is an important factor and varies with the size and nature of the vegetable. For green leafy and shredded vegetables, time taken is 30 sec and the hard ones take a little longer. For vegetables, it varies from 2-5 min. If a mix of different kinds of vegetable is used, blanch each one separately, lighter colored ones first followed by darker ones. Put vegetables in boiling water. The water should start boiling within a minute on a high flame. If water doesn’t boil in a minute, it means excess vegetable has been used for that quantity of water. Ideally, for half kg of cut vegetable 3 litre of water and 1 tbsp of salt should be used.
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