Comments on: Broccoli – How to blanch

By: food-4tots

food-4tots — Tue, 15 Nov 2011 08:36:16 +0000

Christina: Yes. I use blanching method to other vegetables too such as long beans, french beans, fine french beans, spinach, choy sum, xiao bai chai etc. I suspect that the water contains lye (碱) after cooking the noodles. Just my guess. It’s more economic and time saving to use the same pot of water to cook noodles and blanch veggies. I did that most of the time.

By: Christina

Christina — Wed, 09 Nov 2011 02:33:06 +0000

Is this the same way for blanching spinach?

Saw your last post about the water that noodle had been cooked and blanching veg. Any conclusion?

Usually I’ll boil meesuah separately, will be great to use the same pot of water for blanching veg. What do u think?

By: Food For Tots

Food For Tots — Sun, 30 Nov 2008 14:26:00 +0000

Hi Mandrake,
Tks for dropping by and your sharing. I wonder whether the water is suitable for blanching. What do u think?

Hi Wondering Chopsticks,
Tks for dropping by and your comment.

By: Wandering Chopsticks

Wandering Chopsticks — Sun, 30 Nov 2008 07:55:00 +0000

I like how bright the broccoli looks after blanching but admit I’m much too lazy to do it.

By: Mandrake

Mandrake — Sun, 30 Nov 2008 06:07:00 +0000

I was told that the water that noodles had been cooked in contains some alkali from the noodles. Its this alkali that makes the green colour looks more vibrant after blanching.

By: Food For Tots

Food For Tots — Sat, 29 Nov 2008 00:22:00 +0000

Hi tigerfish,
Me too! Hehehe!

Hi dora,
I guess only after the blanching process and the oil coating, the broccoli will look greener.

Hi for the love of cooking,
Tks for your compliments!

By: Pam

Pam — Fri, 28 Nov 2008 06:33:00 +0000

I love broccoli. This is a great recipe with excellent photos. Looking fowrard to your fried shallots recipe.

By: Dora

Dora — Fri, 28 Nov 2008 02:04:00 +0000

Ur broccoli looks very fresh! Sometimes those i bought are a bit yellow.

By: tigerfish

tigerfish — Thu, 27 Nov 2008 23:32:00 +0000

Yup, this is the right way to blanch but sometimes I get too lazy that I will skip the “shocking” step. Hee heee….

By: Food For Tots

Food For Tots — Thu, 27 Nov 2008 15:39:00 +0000

Hi Noobcook,
I am so excited to participate in this event. Glad that I can make it on time.

Hi Selba,
Tks for your sharing.

Hi Bits of Life 'n' Taste,
Tks!!

Hi Mrs Engül,
Tks for dropping by. I hope I can learn some Turkish recipes from you in future.;)

Hi Pearl,
Happy Thanksgiving to your family and you too!

Hi Beachlover,
Tks!! I luv garlic!

Hi Anonymous,
Tks for highlighting this issue. I do agree with u. Besides soaking, loss of nutrient also comes from storage & cooking. The best is to eat raw organic foods. For me, I am more concerned about how to remove dirt and pesticide residues from the vegetables and practice the suggestion by Agri-Food & Veterinay Authority of Singapore (a 30-sec rinse followed by a 15-min soak and a final rinse). If you have better suggestion, feel free to comment.

Hi My Cooking Hut,
Tks!! Will try to post it ASAP. ;)