i used salad spinner to dry it of excess moisture to be freezed. btw, does adding a bit of cooking oil in the blanching water (together with salt) helps ? by heating them up, and chilling them down with ice.. this is really energy intensive... in plain words, wasting a lot of energy.. i am hoping there is a less energy consumption way of doing it.
Grocery stores sell 5 gallon bags of ice for a couple of bucks a piece. Also, most modern refrigerators with ice dispensers can come close to this volume of ice. A few ice trays can easily melt up rhythm difference.
ya.. my question as well.. i am freezing extra vege from garden, because they are bolting. if not why bother to blanch it ? wasting energy.. how much energy is that required to produce that amount of ice ? i want to try other way, such as fermenting them. the china's method. but i don't really know why.. i has being dumping 2 buckets ful of badly fermented vege previous year.. hence i am scare of doing that. and further more, fermented vege is good for health as well.. taste sourly.. when cooked with meat: it is appetizing..
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By far the best blanching video I have seen, thanks.
Mouthwatering color and texture. Thanks.
In Asian cousin it goes the same way. But it also says that salt helps to get rid of the bitterness of the leaves.
i used salad spinner to dry it of excess moisture to be freezed.
btw, does adding a bit of cooking oil in the blanching water (together with salt) helps ?
by heating them up, and chilling them down with ice.. this is really energy intensive... in plain words, wasting a lot of energy.. i am hoping there is a less energy consumption way of doing it.
So helpful, thanks
how many minutes did you keep your leaves immersed in the hot water?
Very helpful. Thanks!
Expert advice
I've read that blanching causes a substantial amount of nutrients to be lost. This is a huge drawback just to change it's color or texture.
this video is 11 years old when ppl just ate
@@1ofEve very true, good point haha
Can you freeze after blanching??
Yes
this was great.
Will this cause my Blood pressure to go up???
Co asks.
now do it with pans humans have access to.
What average home cook...has that much ice on hand?
Grocery stores sell 5 gallon bags of ice for a couple of bucks a piece.
Also, most modern refrigerators with ice dispensers can come close to this volume of ice. A few ice trays can easily melt up rhythm difference.
ya.. my question as well..
i am freezing extra vege from garden, because they are bolting. if not why bother to blanch it ? wasting energy.. how much energy is that required to produce that amount of ice ?
i want to try other way, such as fermenting them. the china's method. but i don't really know why.. i has being dumping 2 buckets ful of badly fermented vege previous year.. hence i am scare of doing that.
and further more, fermented vege is good for health as well.. taste sourly.. when cooked with meat: it is appetizing..
A couple of ice trays in the freezer do the job well enough.
Prepare ahea d
Average home cook? This show your arrogance and lack of culinary knowledge. Watch his other videos before making such judgements.
good video..
just i feel blanching is really consuming a lot of energy.. big fire and lot of water and ice... ...
ya..
Little Big Dog anyone?
Live up in a mansion
Me
Could I call 999
Instructions unclear, I’m currently eating my own pants
If you suffer from hypertension, adding salt to the water will significantly raise your blood pressure.
Not if you use natural sea or rock salt! They are minerals. Table salt raises the blood pressure as is cheap sodium chemicals.
Too much salt. Just one spoon is more than enough
f- all that.