Brilio.net - Cooking vegetables is not just about throwing them into hot water. The blanching technique (boiling briefly then dipping them in ice water) is popular, but it is not suitable for all types of vegetables. Curious about which vegetables should not go through the blanching process? BrilioFood will reveal the secrets of vegetables that will actually lose their flavor and nutrition if blanched.
What exactly is blanching? Blanching is a cooking method that involves boiling vegetables for a short time (usually 1-3 minutes) and then quickly cooling them in ice water. The purpose of blanching is as follows:
- Maintains the color of vegetables
- Stops the enzymatic process
- Clean vegetables from germs
- Preparing vegetables for preservation
However, not all vegetables are suitable for this method, you know. Here are four vegetables that should not be blanched as reported by BrilioFood from the onplusnews page, Monday (12/30).
photo: Pixabay/Aline Ponce
Spinach is a storehouse of incredible nutrients. By using the blanching method, you will actually:
- Reduces vitamin C levels by up to 50%
- Removes iron and calcium
- Damages the crunchy texture of the leaves
Best way to cook spinach:
- Stir fry quickly over low heat
- Add a little olive oil
- Cook for a maximum of 2 minutes
- Serve immediately to retain nutrients.
photo: shutterstock.com
Mushrooms have unique characteristics in the world of cooking:
- Contains high vegetable protein
- Has a distinctive umami taste
- Sensitive, supple texture
Fatal mistakes when cooking mushrooms:
- Blanching will make the mushrooms watery.
- Removes the specific taste of mushrooms
- Damages the structure of fungal cells
Best methods for cooking mushrooms:
- Saute with butter
- Bake in the oven
- Use minimal spices
- Cook over medium heat
photo: Pixabay/Larisa Koshkina
Eggplant has the unique property of absorbing liquid very quickly. Blanching eggplant will:
- Creates a watery texture
- Removes the distinctive taste of eggplant
- Damages cell structure
Best eggplant cooking techniques:
- Bake with a little oil
- Burn on fire
- Stir fry with light spices
- Use the dry method
Zucchini or courgette has a high water content. Blanching will:
- Increase water content
- Weakens texture
- Reduces natural sweetness
How to cook zucchini properly:
- Bake with a little olive oil
- Quick stir fry with garlic
- Use herbal spices
- Cook over high heat and quickly
Some common mistakes:
- Cooking too long
- Not paying attention to temperature
- Ignore the texture of vegetables
- Using the wrong cooking method
- Choose the right cooking method
- Use medium heat
- Avoid excessive boiling
- Pay attention to cooking time
- Add seasoning to taste
Each vegetable has different characteristics. You will need:
- Understand the properties of each vegetable
- Experiment with different cooking methods
- Pay attention to texture and taste
- Not afraid to be creative in the kitchen
(brl/tin)
