What does branching do? Is it necessary? Find out Why from the eastern medicine philosophy’s point of view and How To Perfectly Blanch Leafy Greens, Broccoli, and Asparagus.
The primary purpose of blanching vegetables is known to maintain the vivid color of green, either to serve the way they are or to use in cooking.
The longer the cooking time is, green vegetables turn brown and loose crunchiness, which isn’t always preferred in some cooking styles.
One more thing many people are not recognizing is that it is safer for us to eat green vegetables that are treated with heat in terms of the existence of the possible bacteria and small creatures’ eggs and worms.
It’s true that the vitamins reduce by the heat, however many green vegetables contain nutrients that are more than the human body needs. I can talk about common health issues associated with overeating green vegetables in detail at another time.
Regarding vitamins, you can take them enough from raw fruits.
Because of the reasons and the eastern medicine philosophy, for example in my country, the Japanese didn’t have the culture of eating raw salads till westernization according to my eastern medicine doctor.
Raw vegetables chill the core of the body which troubles the circulation of body functions. Only in the hot summer, the people ate seasonal raw vegetables like cucumbers and eggplants but always salted/fermented.
How To Blanch Green Vegetable
- Wash vegetables very well.
- Bring water to boil in a large pot.
- When water boils, put a pinch of sea salt and vegetables, and stir.
- Cook for about 10 seconds for leafy greens, 20 seconds for broccoli and asparagus in rolling boil water, and take them out.
- Quickly place them in ice water.
- Take them out to colander.