Transformed: Week 10, Day 70 - Rest

Don't leave your veggie prep up to chance. Master the art of blanching on food-prep day with this guide from Chef Patrick Stark!

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How to blanch veggies

Why blanch your vegetables? Let us count the ways. For one, it stops the decay process that robs fresh veggies of nutrients, color, flavor, and crispness. Honestly, that's reason enough! But it also makes your vegetables easier to pack and even brightens their color.

Suffice it to say, if you're going to freeze a fresh vegetable or let it sit in Tupperware for a few days, blanching is a must, particularly if you're going to use any of the following vegetables:

  • Asparagus
  • Beans
  • Broccoli
  • Brussels sprouts
  • Carrots
  • Greens
  • Peas
  • Peppers
  • Squash

Here's your master class on an essential kitchen skill from Chef Patrick Stark!

Dymatize Kitchen Hack How To Blanch
Watch the video - 3:13

Perfect Blanched Vegetables




Salt 1 pinch

Large bowl of ice water

  1. Fill a large bowl with ice water, and place it by the stove.
  2. Fill a saucepan with adequate water to cover vegetables (approximately 2-to-1 water-to-vegetable ratio) and add salt.
  3. Bring to a boil.
  4. Add your vegetables, and simmer for at least 60-60 seconds (for broccoli), or until vegetables are al dente—cooked, but still slightly crisp.
  5. Immediately transfer the vegetables to the ice bath and keep them there until completely cooled, around 30 seconds.

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