How to blanch and refresh green vegetables

The  Staff Canteen

I'm now going to show you cooking green vegetables, so we've got some French beans here which were going to use to demonstrate. So we've got our boiling water here, I've let that come up to the boil before I add the salt, round about 25 grams per litre in there and we're going to go in with our beans not all at once, keep the quantity fairly small so that water continues to boil.

So in with the beans and I'd say probably about a minute and a half for those and I'm actually going to set a timer because it's easy when you’re busy to forget so I always recommend setting a timer and we need about a minute and a half for those to cook.

I'm just going to check whether the beans are cooked and the best way is by actually tasting them, they’re fine they've still got a little bit of crunch but they’re not chewy, not too al dente. So we're coming straight out into our iced water and this is to rapidly stop the cooking. So that's blanching green vegetables in boiling salted water and then refreshing in iced water, chilled ready for use in service later.

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The  Staff Canteen

The Staff Canteen

Editor 23rd February 2017

How to blanch and refresh green vegetables