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Rule #5: Shock the Vegetables in Ice Water and Dry Carefully I’ve recently been reading conflicting reports on whether or not shocking in ice water is essential It is, and it’s easy enough to prove: Blanch a big ol’ pile of peas, take them out, and put them into a bowl without shocking them in ice water Let them cool You’ll find that the peas at the bottom and center of the pile will be overcooked by the time you dig ’em up This is because the reactions that cause a pea to lose its bright green color are not instantaneous The peas have to be above a certain temperature for a certain amount of time to lose color A single pea cooling at room temperature will rapidly cool to a safe zone A pea in the middle of a pile of other really hot peas, however, may stay hot for a good fifteen minutes to half an hour, depending on the size of the pile That’s plenty of time for the pea to lose its color Moral of the story: if you are blanching more than one pea at a time, you should shock them in an ice bath, or at the very least spread them onto a large plate or rimmed baking sheet in a single layer to cool Then, as soon as the vegetables are chilled, remove them from the ice bath, let them drain, and lay them on paper towels or a clean kitchen towel to dry The dressing you’re going to apply to them sticks better to dry ingredients ... than one pea at a time, you should shock them in an ice bath, or at the very least spread them onto a large plate or rimmed baking sheet in a single layer to cool Then, as soon as the vegetables are chilled, remove them from the. .. of other really hot peas, however, may stay hot for a good fifteen minutes to half an hour, depending on the size of the pile That’s plenty of time for the pea to lose its color Moral of the. .. remove them from the ice bath, let them drain, and lay them on paper towels or a clean kitchen towel to dry The dressing you’re going to apply to them sticks better to dry ingredients
Ngày đăng: 25/10/2022, 23:06
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