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  • Technical question re blanching.....

    Technical question re blanching before freezing...... e.g. runner beans

    When you add the beans to the boiling water to blanch, the water inevitably goes off the boil (unless you have a vast pot and small quantity of veg or employ some complicated 2 pot system). So when the instruction is “Pop the beans in and boil for 2 minutes" do you start timing only when it returns to boiling or from moment of first immersion? If it requires 2 minutes actual boiling, beans could be immersed for considerably longer….

    Duh! Technicalities......

    Thanks.... bb.

    .

  • #2
    Yes, you time from when the water comes back to the boil. That's why it's better not to put too many in the pan at once, only enough so the pan returns to the boil in under a minute. You have to gauge it depending what you're blanching and how big the pan is.
    Location - Leicestershire - Chisit-land
    Endless wonder.

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    • #3
      I stopped blanching my runners a few years ago and haven’t noticed any difference taste wise.

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      • #4
        I don't blanch mine either .

        Having said that I did find this interesting....

        https://nchfp.uga.edu/how/freeze/blanching.html
        "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

        Location....Normandy France

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        • #5
          Originally posted by Nicos View Post
          I don't blanch mine either .

          Having said that I did find this interesting....

          https://nchfp.uga.edu/how/freeze/blanching.html
          Ah, I get a warning on that site, mysteries of the digital, anyone else receive it? bb
          Click image for larger version

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          • #6
            Originally posted by bazzaboy View Post

            Ah, I get a warning on that site, mysteries of the digital, anyone else receive it? bb
            Click image for larger version

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            No, no warning for me, padlock is locked.
            Always aim for the best result possible not the best possible result

            Forever indebted to Potstubsdustbins

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            • #7
              I don't blanch my runners either, never have.
              Location - Leicestershire - Chisit-land
              Endless wonder.

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              • #8
                For the first time this year, I'm blanching sliced apple, to see if it makes a difference. I normally slice the apples into acidulated water then drain and freeze, but they tend to tinge brown, not that it matters, mostly I do apple and blackberry when cooking them, and slightly brown apples in apple pie doesn't bother me anyway. My book says to blanch them for 1 - 2 minutes, but they are practically cooked to fluff by then (Bramleys), so I am blanching them for 30 seconds. They do seem to stay nice and white.
                Location - Leicestershire - Chisit-land
                Endless wonder.

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                • #9
                  Made my first batch of tomato soup today from orange banana tomatoes.

                  And when your back stops aching,
                  And your hands begin to harden.
                  You will find yourself a partner,
                  In the glory of the garden.

                  Rudyard Kipling.sigpic

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