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Recipes Involving Blanching

Find a wide selection of great Blanching Recipes @ The #1 Recipe Site 123easyaspie.com

Q: I need some recipes using poaching, braising or blanching…?
Any kind would do.

A: http://www.elise.com/recipes/archives/000041poached_salmon.php

http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Garlic-and-White-Wine-109078

http://www.chinesefood-recipes.com/chinese_vegetables_recipes/blanched_leek_soy_sauce_recipe.php

Q: What is the purpose of adding baking soda to water when blanching vegetable?
I have seen a few recipes that call for adding baking soda to the water when blanching greens. What role does baking soda play here?

A: Adding an alkaline, like baking soda, will cause your vegetables to soften faster and could cause them to become mushy.
Adding an acid, like lemon juice, will cause your vegetables to resist softening and will require longer cooking times.

Q: What does blanching do to jalapenos? Why is it necessary?
I’m looking at recipes for jalapeno cheddar poppers and they all require blanching the peppers before stuffing and cooking. I’ve never heard of blanching. I found that it’s boiling them in water for a few minutes, but I was wondering how it effects the hotness, taste, texture, etc and why do people do it?
Thanks everyone for the great answers

A: blanching is dipping them in boiling water for a few not minutes….
it is done to make the skins easier to peel or to remove strong tastes or to cook something without it becoming too soft.

i blanch tomato’s before removing the skin to make tomato sauce. not sure what effect it would have on the taste of the peppers. i’ve blanched habanero peppers before pickling them or making salsa’s… i think the main effect is a softening of the outer skin that doesn’t really effect the taste or ‘heat’

Q: Have you ever noticed some unwritten rules that are missing from recipes because at one time unwritten rules..
…..were commonly understood?

The other day while looking at recipes for Victoria sponge cake, I found a recipe that called for beaten eggs in the list of ingredients and then in the directions you are instructed to put 6 tablespoons of water for the 4 eggs.

Then sometimes in a Chinese recipe you will find that the writer has instructed you to blanch the broccoli first ….. and nobody else has remembered to tell you …. because you are expected to know that ?

And, other times you are told to put salt on your eggplant or zucchini …. when in fact, maybe that is not what you want. Maybe your eggplant is not bitter…..

Do you have any stories to share like these …. I think they are fun … especially when someone has a clue that holds a key to
a whole concept – like blanching the basil for pesto or for herb butters —

Cheers!
or …soda water is not anything you mix with a drink, it is simply soda bicarb mixed with water in preparation to adding to a batter but diluted so it mixes in easily …

A: I’m a “savoury” not “sweet” person, but I know you have to be very precise with baking. Since I’m savoury, I don’t really follow recipes. As for eggplant, depends on the eggplant & what you’re going to do with it. I like the little ones; they’re sweet & tender & grill beautifully; you don’t have to “draw out” bitterness w/salt. Oh yes, blanching broccoli! I’ve seen this on Food Network, I think they call it an “ice bath,” & it keeps veggies green, (but what if you want to serve them warm??)Well. I hope people have some neat things to share with you!

Q: Does anyone have any good zucchini recipes?
I have an abundance of zucchini from my garden.

I have blanched a lot and froze and used a lot for homemade tomato sauce as well as salsa.

I am looking for other things I can use the zucchini for that will freeze well.

A: Zucchini Casserole
* 1/3 cup uncooked long grain white rice
* 2/3 cup water
* 2 tablespoons vegetable oil
* 1 1/2 pounds zucchini, cubed
* 1 cup sliced green onions
* 1 clove garlic, minced
* 1 1/4 teaspoons garlic salt
* 1/2 teaspoon basil
* 1/2 teaspoon sweet paprika
* 1/2 teaspoon dried oregano
* 1 1/2 cups seeded, chopped tomatoes
* 2 cups shredded sharp Cheddar cheese, divided

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Corn and Zucchini Melody
* 4 slices bacon
* 2 cups chopped zucchini
* 1 1/2 cups fresh corn kernels
* 1 small onion, chopped
* 1 pinch pepper
* 1/4 cup shredded Monterey Jack cheese

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
2. Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Zucchini Bread
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Easy Zucchini and Squash
2 – 3 zucchini, scrubbed and trimmed
2 – 3 squash, scrubbed and trimmed
olive oil
salt and pepper

Cut each zucchini and squash lengthwise. Drizzle olive oil on bottom of large platter, place vegetables cut side down in oil. Let marinate at least 20 minutes. Turn over and season with salt and pepper.

Heat large skillet over medium high heat, drizzle with olive oil. Placed vegetables in skillet. Cook about 5 minutes each side.

Can also be prepared on the grill — even better!

Q: Blanching Green Peppers?
Hello!

I have a recipe for stuffed peppers that calls to Blanch the Peppers. What is Blanching? How do I do it?

Thanks!!

A: bring a pot of water up to hard boil
drop peppers in and let sit for 3 min.
remove peppers and drop into ICE water
when cooled the blanched peppers are ready to proceed with recipe

Q: What is blanching?
The recipe told me to blanch some carrots..?

A: means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

Q: Blanching almonds & making marzipan?
1) It says to make blanch almonds, you soak almonds in boiling water. How long do they soak if the almonds are sliced?

2) Anyone know a good recipe for marzipan that isn’t overwhelmingly sweet?

3) What kind of things (besides bearclaws) taste good stuffed or spread with marzipan?

Mochi probably ttastes good with marzipan because it’s not too unlike An (Azuki bean paste). But I don’t know any good mochi recipes.

A: you cannot blanch sliced almands. you soak whole almonds in boiling water until the skin slips of easy. then use them in your recipe, ground or schopped ect.

Q: Do almonds for candy brittle need to be blanched?
I could make my brittle tonight if I can use chopped natural almonds, but all the recipes call for blanched. Will the batch be ruined if I use natural?
To Annie…. I already used the more expensive nuts (macadamia cashew blend) in my last batch of brittle for a real ‘nut nut’, my dad. Buying yet another costly bag of nuts (up north here, pecans are almost $20 a bag), while it sounds yummy, just won’t work! lol

A: Be careful substituting ingredients in brittle. Changing the ingredients could cause the brittle to not set up.

That being said: raw almonds will be fine. The recipe calls for blanched because that takes the brown “skin” off. If you like or don’t mind the skin, don’t sweat it. To blanch them:

Cover shelled nuts with cold water. Bring to a boil;
simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch
nuts to slip the skins off.

Ta-da!

You can also use pecans – YUMMY!!! PS: don’t try to make brittle when it is humid, it will not set!

Q: trying to pickle peppers with existing pickle juice?
i have some pickle juice that i am exceptionally fond of and would like to pickle some of my fresh bananna peppers using this juice. how should i go about it? ive seen recipes say blanch the veg first and others dont. ive never pickeled anything before. any ideas would be greatly app.

A: when ever i pickle things, i dont re-use juice. i just make more.

Q: Asparagus recipes?
I recently found out I love asparagus. I blanch them in salted water and sautee them w/ garlic, olive oil, salt pepper, red pepper flakes. Theyre really good like that but I’m looking for something different and tasty! I hate it when theyre cooked stringy

A: ABC (Asparagus, broccoli, cauliflower)

The three that are named in equal portions (if you love asparagus, use more) Covered with cream of chicken (or mushroom) soup…….until it is fully moist.

Top with cheese

crunched up potato chips….or crackers….or bread crumbs to make a nice topping (put slivers of butter or margarine on top of the crumbs so they melt in the oven)

bake 350 for 1/2 hour

My whole family has been eating this recipe forever. and we all grew up liking the 3 that most kids did notl like

Q: cucumber recipes?
i have a TON of cucumbers in my basment and if i dont use them soon they are going to rot. what are some fairly easy recipes, nothing with alot of canning, and if canning please explain.
can you blanch cucumbers?
i have already made sour cream cucumbers.
are there any relishes? please explain.
pickling? please explain. (something simple, not to fancy!)

A: “estella cucumber salad”

you need:
5 cucumbers, peeled and thinly sliced
1 red onion, thinly sliced
3/4 cup creamy salad dressing
salt and pepper to taste

DIRECTIONS:
In a large bowl, combine the cucumbers, onion, salad dressing and salt and pepper. Mix together and serve.

a lil taste of me..lol!
goodluck with the salad!

Q: Where can I find halved blanched almonds?
I need halved blanched almonds for a recipe, but I cannot find them anywhere. I have tried Trader Joe’s, Sprouts, Safeway, Fry’s and AJ’s throughout Arizona and parts of Ohio. If anyone knows where I can get some it would be appreciated.

A: Its very easy to blanch almonds at home.

Add the quantity you need blanched to boiling water for 3/4 mts. Its very easy to peel the skin off once they have been in hot water and break them in half.

Blanched halved almonds ready.

Q: i have a recipe that calls for BLANCHED almonds?
what the heck are blanched almonds? how do i blanch an almond if they aren’t already… blanched.. hmmmmm
THANKS FOR YOUR HELP!
so it just means almonds w/o the skin?

A: Blanched almonds are almonds that have the peel taken off. You can take the almonds in a microwave safe bowl, add enough water to cover the almonds properly and microwave for a couple of minutes.

This will loosen the skin and you can just slip the almonds out of their skin.

Microwave times depend on the quantity of almonds. I notice that 2 minutes is good for a cup of almonds. It also depends on your microwave. You can increase the time accordingly.

If you don’t have a microwave, just boil the almonds in water on a stove till the water comes to a good boil. Test one almond to see if the skin comes off easily.

Drain off the water and add cool water to cool off the almonds so that you don’t burn your hands!

Q: How do you blanch broccoli?
I have a recipe that tells me to blanch a bunch of fresh broccoli…how would I do that?

Thank you and happy Thanksgiving!
Do I take off the stems before I blanch it or should I after?

A: Blanching vegetables means to briefly pre-cook them in boiling salted water, just until the color gets bright. After that, take them out and immediately plunge into ice water to stop the cooking. If you are going to eat the stems, you want to leave them on while you’re blanching. If you’re not going to eat the stems, cut them off first.

If you’re using fresh broccoli, cut the tough peel off the outside of the stems, and dice the center white part to use in salads. They’re yummy, kind of like water chestnuts, but with a bit of a sweetness to them…

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