Well I ended up here because blanching and shocking is the step before freezing. I'm on a mission of veggie shelf life extension. So, there's another purpose.
Uncle roger would not like this Edit: I’m sorry but am I supposed to then eat ice cold broccoli on my roast or do you have a preferred serving suggestion?
What exactly is the purpose for shocking/blanching vegetables?
preservation of nutrients
Stops the cooking process so that you don't end up with mushy vegetables and by shocking it in a ice bath brings out the colour
Well I ended up here because blanching and shocking is the step before freezing. I'm on a mission of veggie shelf life extension. So, there's another purpose.
Some say two to three minutes in boiling water, some say 5 minutes, some say 40 to 50 seconds. I'm lost😂😂😂
depends on the thing you are blanching, herbs and leafs will be shorter than vegetables and other larger or thicker items
Uncle roger would not like this
Edit: I’m sorry but am I supposed to then eat ice cold broccoli on my roast or do you have a preferred serving suggestion?
Put it in a salad instead.
After this step, you put it on a pan again or a wok…heat it through with oil, garlic, oyster sauce, however you flavor it