How to Blanch and Shock Vegetables
Loading...
Loading...
5,173
Loading...
Uploader Comments (handsongourmet)
see all
All Comments (2)
-
I was going to ask what you do after the ice water but I heard you say you can sauté the veggies after that. Won't they lose their color when sautéing them?
Loading...
9:59
Blanching and Freezing Greensby emilyandsergio6,528 views- 0:46
PRESERVE YOUR FRUITS AND VEGETABLESby aghni5,583 views
- 6:35
Blanching and Freezing Broccoliby sissyelsey5,717 views
- 3:32
How to Blanch Asparagusby gourmetproductions8,317 views
- 0:55
how to blanch vegetables with Claire Gourleyby myturntocook1,342 views
- 0:32
How to blanch and skin tomatoesby cookeryskills1,193 views
- 5:22
MIM's Shrimps Grading Machineby omi08121,083 views
- 2:53
Blanching and Freezing Carrotsby CrypticCRICKET4,147 views
- 1:37
How to Emulsify - Oil and Vinegarby handsongourmet5,167 views
- 0:49
How to blanch tomatoesby TheMmrecipes6,893 views
- 4:53
Braising - Beefby youcanbeacheftoo8,777 views
- 2:42
Twice Baked Potatoesby FixMyRecipe13,905 views
- 1:15
Blanching Spinachby MichSuz5904 views
- 4:42
Quick Simple Way to Preserve Fresh Veggiesby hayleycboggs1,411 views
- 4:34
putting up collard greensby akfarmersmarket4,096 views
- 6:39
Gorkhali Chicken Curryby krazyhorse2321,193 views
- 3:31
How To Preserve Home Grown Tomatoes #2by EvelynPrather15,624 views
- 6:12
How to Make Fresh Mozzarella Cheese-Caprese Saladby handsongourmet1,680 views
- 0:34
Blancherby Dodmanltd832 views
the ice water stops the cooking process thus retaining the natural color of the vegetable. If the vegetable was not shocked then the color would go from bright green to a dull green. So to answer your question, the color stays the same after sauteing.
handsongourmet 8 months ago