How to blanch broccoli?

To blanch broccoli is to partially cook it quickly using boiling water, then plunging it into ice water. This step helps to “set” the color of the broccoli and to preserve its nutritional properties. This method helps to keep the nutrients in the broccoli from turning to mush during the freezing process.

How to blanch broccoli stems?

The thickest part of the broccoli stalks are the most tender, so it’s best to start blanching the florets and discarding the stalks after you’ve chopped off the florets. The stalks do have a lot of nutrients, though, so consider saving them to add to soups and stews. Just make sure they’re completely tender before adding them to your food. To blanch the stalks, simply place them in a

How to blanch broccoli stems without losing crunch?

Instead of plunging the broccoli into boiling water for a couple of minutes, place the florets in a pot of cold water. Add one or two tablespoons of vinegar, then place a small dish of ice over the florets. Let the broccoli sit in the ice bath for about two minutes, then drain. The result: broccoli stalks will still be tender but retain a little bit of crunch.

How to blanch broccoli so it's tender?

Whether you like your broccoli soft or crunchy, blanched broccoli will be tender. To do this, simply submerge the broccoli in boiling water for about two minutes, then drain. Don't submerge the florets for more than two minutes or they will become mushy.

How to blanch broccoli without boiling?

If you don’t have a pressure cooker, blanching is the next best thing. The quick blanching process tenderizes the broccoli without overly cooking it. Here’s how: First, fill a large pot with water and add salt. Bring it to a boil and add the broccoli florets. Set a timer for 2 minutes. When the timer rings, drain the water and rinse the florets under cold water.