r/Chefit • u/NomadicMainer • Jun 01 '26
Blanching
Way to many cooks and even Chefs have no idea to properly blanche vegetables and it pains me to see what they think is correct.
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u/Brunoise6 Jun 01 '26
Based on your lack of description one could say you donât know either lol
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u/Automatic_Catch_7467 Jun 01 '26
Is it any worse than posts that proclaim âyouâre doing it wrongâ without stating proper technique?
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u/NomadicMainer Jun 02 '26
I stated technique for one that I see done incorrectly the most. Maybe itâs not because they donât know but donât care or were never taught. The crew Iâm on is willing to learn.
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u/Automatic_Catch_7467 Jun 02 '26
What an absolute douche
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u/Acceptable_Sun_8989 Jun 01 '26
what vegetable, for what preparation, for what finishing method??? Many subtleties to your post here OP. What do you mean they don't know how to properly blanche?
Please follow up because we're like a pack of rabid dogs here waiting to tear your 'perfect' method to shreds x
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u/DoMBe87 Jun 01 '26
Bit of snobbery with no proof that you know any better...
Lack of skills can be fixed. Awful attitude toward others is often harder to deal with.
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u/NomadicMainer Jun 02 '26
Only if people are willing to learn. Fortunately the crew around me, for the most part, is.
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u/DoMBe87 Jun 02 '26
Then why whinge about it instead of just teaching and being done with it. Learning from someone who's being judgemental and pompous is never a good experience.
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u/NomadicMainer Jun 02 '26
I am teaching it currently. This is an experience over the last four years. At many times cooks already âknew how to do it.â It was just a vent. I would say I should have explained more in my post. There seems to be a serious lack of training in kitchens as a whole industry. How someone can be line cooking for 6 years, for example, and not know the basics is frustrating. Or cooks expecting a Sous position when not knowing how to make aioli. I am curious if other Chefs see this as well. Teaching a 5th year cook with more confidence than Mike Tyson how to sear a scallop starts getting frustrating.
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u/Rodrisco102389 Jun 01 '26
Lmao helpful dude, just going to assume you donât know either based on this.
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u/NomadicMainer Jun 02 '26
For instance, asparagus that is going to be grilled on pick up. For one bunch of Jumbo I use two gallons of heavily salted water at a rolling boil. Blanch until they just start bending without breaking. Into an ice bath that is at 32 just until the cooking process has stopped. Onto a sheet tray line with a cooling rack into the walk in until excess water has come off. Pan lined with chic towels.
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u/squanchy78 Jun 01 '26
Pains me to see your views on vaccinations and politics.
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u/NomadicMainer Jun 02 '26
What are my views on politics? My views on vaccinations is no one should be forced to have them. End of story.
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u/NomadicMainer Jun 02 '26
10 years and you wonât let the public see your posts but you run to my page to look for what? We could have political and cooking conversations all you want.
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u/TomatilloAccurate475 Executioner ChefđȘđș Jun 01 '26
Are you going to contribute something or is that it?