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| Ball Blue Book says of preparing green snap beans for drying, "Steam blanch 4 to 6 minutes." So I looked up "steam blanching" in the same book and found nothing. Ball describes "blanching" as using "vigorously boiling water," which is what I always understood the term to mean. How is steam blanching done? Am I simply overlooking someplace in the book where it is described? Thanks for your help. |
Follow-Up Postings:
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| Here you go. I think this will answer your question. To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on. Personally I prefer steam blanching as it just seems less messy and easier to organize to me. Dave |
Here is a link that might be useful: NCHFP - Steam and Water Blanching
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| Is there any difference in consistency (crispness etc) between boiling or steaming when blanching. I have filled a freezer full of various types of vegetables this summer using the boiling method but have not cooked any to see if they are mushy or crisp. Is there a difference between the two methods in terms of being mushy or crisp. |
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| That seems to be a personal preference issue - some find steam blanched slightly crisper but if so the difference is minimal IMO. It is not-blanched that really go limp as the wilting enzymes were not destroyed. Dave |
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