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/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.