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| Blanching https://gladerebooted.net/viewtopic.php?f=2&t=1847 |
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| Author: | Rafael [ Tue Feb 16, 2010 9:50 pm ] |
| Post subject: | Blanching |
Ok, I've never used this method before to prepare food. I used it on asparagus tonight. My problem was some of the asparagus came out inconsistently undercooked. What is the trick? More water so it's equally submerged? I noticed the undercooked stalks were thicker. Do I have to pull the thinner stalks early? |
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| Author: | Taamar [ Tue Feb 16, 2010 9:58 pm ] |
| Post subject: | |
Blanching is generally a prep stage, usually you'll be doing something further to the asparagus afterwards (else you end up with cold asparagus after the icebath). The boiling stage should completely submerge the stalks in salted water at a full boil, shouldn't take more than about two mintes before you pull and ice. If you don't have enough water the asparagus will cool it out of a boil and you'll get inconsistancy. Were the large stalks undercooked or 'woody'? Did you snap the bottoms off and peel the stalks? |
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| Author: | Rafael [ Tue Feb 16, 2010 10:52 pm ] |
| Post subject: | |
Stalks were average, they were not peeled. I've never eaten "peeled" stalks, except as part of sushi. Any recommendation that is fairly simple? I blanched them for about 4 min, they came out with a pretty good tenderness yet retained their "snapiness" (except for the undercooked ones) and finished them with a light basil, olive oil, garlic with hint of lemon basting. Very light, so that the asparagus flavor still dominated. |
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| Author: | Ienan [ Wed Feb 17, 2010 12:06 am ] |
| Post subject: | Re: Blanching |
As Taamar said, blanching is usually done in the prep stages so fruits and vegetables retain their color during cooking and can be peeled more easily. I would have roasted the asparagus after using the basil, garlic, and olive oil and then topped it at the end with a slight squeeze of lemon across it as you plate it out. |
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| Author: | Rafael [ Wed Feb 17, 2010 8:34 pm ] |
| Post subject: | |
I'll give that a shot, thanks! |
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