How to Blanch Broccoli Perfectly: Crisp and Delicious!
The Best Way to Blanch Broccoli, Steaming Time, Washing, and Storage Tips
Here’s a guide to blanching broccoli to perfection, ensuring it stays crisp and delicious. Learn the secrets to retaining its vibrant color and satisfying texture.
Ingredients
- 1 head of fresh broccoli
- 1 tsp salt (for blanching)
- 1 Tbsp all-purpose flour (for washing)
- 1 Tbsp coarse salt (for washing)
- 2 Tbsp vinegar (for washing)
Cooking Instructions
Step 1
I’ll show you the best method for blanching broccoli to keep it crisp and not mushy. Following this recipe will help you preserve the broccoli’s fresh texture and abundant nutrients.
Step 2
First, immerse the broccoli in cold water and add 2 tablespoons of vinegar. This step is crucial for effectively removing any residual pesticides or impurities from the broccoli.
Step 3
Next, while rinsing the broccoli under running water, use 1 tablespoon of all-purpose flour and 1 tablespoon of coarse salt. The flour and salt combination works wonders to thoroughly clean the surface and crevices of the broccoli, dislodging any hidden dirt. Gently scrub to ensure it’s spotless.
Step 4
Now, let’s prepare the water for blanching. Fill a pot with plenty of water and add 1 teaspoon of salt. Bring the water to a rolling boil.
Step 5
Once the water is at a vigorous boil, carefully add the prepared broccoli. Here’s the most important tip: after adding the broccoli, wait for the water to return to a boil, then immediately turn off the heat and blanch for just 15 seconds. Over-blanching will make the broccoli soft and lose its crispness, so a short blanching time is key to maintaining the desired texture.
Step 6
Immediately after blanching, rinse the broccoli under cold water to stop the cooking process and cool it down. Drain thoroughly to remove excess water. This ensures the broccoli retains its vibrant green color and stays delightfully crisp, making it perfect for salads, stir-fries, and more!
