Chef Gigi Gaggero

Veggie Hack: How to Keep Your Vegetables Beautiful, Bright & Seal in Nutrition!

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Chef Gigi Gaggero

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September 28, 2016

Blanching and shocking allows partially cook veggies to cool quickly. So, they stop cooking and retain the crunch, nutrition and a vibrant color sets in! You’ll need:

slotted spoon
bowl of ice water
paper towels

Here’s how to do it:

Cut veggies to equal-sized pieces so they will cook at the same speed.
Bring a large amount of water to boil. Or steam your veggies.
Blanch each type of vegetable separately. Blanch the lightest to darkest about 2 to 4 minutes depending on the vegetable. DO NOT OVERCOOK!
At peak of color and desired doneness, remove and plunge into the ice bath. This will stop the cooking and seal in the color – and the nutrition. Be sure to keep the ice bath cold.
Drain the vegetables on paper towels and store until ready to use.

Reheat sparingly!

One response to “Veggie Hack: How to Keep Your Vegetables Beautiful, Bright & Seal in Nutrition!”

The Brussel Spout Files! – Chef Gigi Gaggero

November 12, 2016

[…] Clean Brussels sprouts and slice in half lengthwise. Fill a large stock pot with about 2 inches of flavored stock and water combination– place a metal steamer basket on top. Bring the water to a simmer, add the brussels sprouts to the basket, season with salt and pepper and cover. Steam until the brussels sprouts are bright green and just cooked through, 8 to 10 minutes. Remove the lid from pot and let them cool slightly before removing. I like to shock my sprints in cool ice water so they retain a bright green color. Then right before serving I dunk in hot boiling water or toss quickly in a pan with some olive oil and salt and pepper until warmed trough. About two minutes. See my method here for retaining color and nutrition in steamed veggies. […]

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