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Duration:
10 minutes
Servings:
Level:
Advanced
Using a vacuum sealer provides an efficient method for blanching vegetables through compression. This technique intensifies pigment retention, yielding vegetables and fruits with enhanced color, texture, and visual appeal.
Part 1:
Vacuum Blanch
Step 1
- Place the vegetables in a small bowl.
- Cover the vegetables with ice water.
Step 2
- Position the bowl at the bottom of the vacuum sealer.
Step 3
- Set the vacuum to 100%.
- Close the lid to initiate the vacuum cycle.
Step 4
- Observe the ripple across the water as the vacuum compresses the leaves, enhancing their green color.
- Repeat the process 2 to 3 times, depending on the strength of your vacuum.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
