Winter Preparations and Shock Boiling
Shock boiling is a kitchen technique that makes the color of vegetables especially applied to green vegetables brighter, and is also the key to winter preparations for us women.
I will tell you how to apply this technique simply and how to use your vegetables practically.
shock boiled beans
Green beans before blanching
Shock scalding technique:
1- First of all, rinse your green vegetables that you will use. Then chop it with the help of a knife in the sizes you want or use.
2- Boil plenty of water in a deep saucepan. Add salt until the water is almost as salty as sea water.
3- Fill another deep bowl with as cold water as possible, if you have it, add ice to the water.
4- Boil for 30-40 seconds until the vegetables turn colour.
5- Take the brightening vegetables with a strainer and throw them into cold water. When the vegetables have cooled, transfer them to a paper towel lined plate.
You can use the vegetables you have applied these processes immediately while preparing salads and sautees, or you can store them in the freezer for up to 6 months by putting them in refrigerator bags.
Chard Before Shock Boiling
Chard after shock boiling
hello, can you give me the recipe for pickled oily peppers :)
Hello Mrs. Nilay. I would have a question. Normally, when we boil the vegetables and put them in the freezer, when we use it, there is an odor, not the smell of vegetables, but the smell of staying in the freezer.
I AGREE WITH Ms. BETUL WHICH CAN I DEEPFREEZE WITH BAG IN THE ICE CREAM OR THEY DEFINITELY SMELL WITH THE STORAGE CONTAINER
, I TRIED BY FRINGING MY VEGETABLES AND I TRIED WITHOUT FRINGING MY VEGETABLES. ANY KIND OF Frozen ICE CREAM IS TAKING INTO IT. BY THE METHOD, MY FROST IS CLEAN AND I CAN'T KEEP ANYTHING AFTER THE DAY.
I agree with you, I have the same problem, what can I do??
My mother, these were really shocking, I always said that I would try later.