After the fruit or vegetable is added to the boiling water, the water should return to a boil within 1 minute if it takes longer, it means there is too much food in relationship to water or that the pot is too large. However, the amount of salt can be debatable some chefs instruct to salt the water as you would for pasta, while others believe the water should taste like brine and be heavily salted. It not only contributes flavor to the vegetables but also results in less of the foods' sugars and salts leaching into the water. Most recipes will call for adding salt to the blanching water.Abruptly ceasing cooking is what assures ideal texture and color. Although it may be tempting to skip putting together the ice bath, shocking the food is one of the most important steps.
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