What blanching really is.
Chef Emma taught us what blanching really means: it’s not just boiling something for a minute to keep the color. In fact, we want the vegetable to become tender, and then shock it in ice water so that it stops cooking.
In this experiment, we had eight pieces of raw broccoli which we put into heavily salted (like the Dead Sea!), boiling water at the same time. Then, we took a piece out every 30 seconds until all the broccoli was out.
The class overall thought that this batch of broccoli was tender at about 2 minutes 30 seconds to 3 minutes.
The lesson is: when you are asked by your chef to blanch vegetables, you need to be sure to keep checking them until they are done. Every batch will be different. Every vegetable will be different. If you screw up, you will be wasting lots of money for the restaurant, and that’s no fun.