Blanching is a term that refers to cooking foods in boiling water and then plunging them into ice water to shock them, or stop the cooking. In this video Ryan Wagner discusses important how-to tips on blanching green vegetables, such as asparagus, broccoli, and green beans. This same technique can be used for a variety of other vegetables. Blanched vegetables are either partially or fully cooked, chilled quickly, and then reheated at the last minute.
If you thought Blanching is a technique only well-known chef's could do, you are wrong. This video will show how easily you could blanch your veggies before using them as ingredients for other recipes. Its simple and hardly takes any time. Watch more of the video to learn.