Blanching involves briefly dunking fruits or vegetable in boiling water to set color, flavor, and texture. To successfully blanch green vegetables, the lid to the pot must be kept off to allow the acids they contain to evaporate, rather than trapping them in the cooking water and turning the vegetables brown.
This is a fallacy, comparing broccoli, green beans, and broccoli rabe in both covered and uncovered pots, the pH or acid level of the water is identical for each vegetable in both sets of water.
All vegetables turned bright green. The covered and uncovered batches tasted exactly the same.
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YaDa Chef, a private catering company and personal chef service based in Fort (Ft) Lauderdale serving south Florida from the Palm Beaches to the Keys; Specializing in custom menus using fresh organic ingredients.
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