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I buy the Green Giant vegetables (.99 for 10oz pkg) in the steamable package. 5 minutes and Im done. I think as a newbie on this site it is easier for me eat a bit more healthy if I get things that are more convenient to prepare.
Good luck everyone,
Gwen
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KANGSQUEEN
3/28/08 2:34 P
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Has anyone tired the Zip-Loc steam bags you use in the microwave. They are AWESOME! You can cut your veggies in advance than toss them in the bag when ready to cook. You can also do fish and chicken.
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| Just thought I would let you know I tried the blanching method and it did make the pepper skins easier to remove. Thank you. Now on to the salad...
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TRUFFLEMAKER
3/27/08 1:56 P
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| I agree that there is too much sodium in our food. The purpose of the salt in the water is indeed to raise the boiling point. You want the water to be really really hot. Very little sodium would actually penetrate the vegetable. But if you have high blood pressure, for sure you would avoid salt whenever possible. It would be interesting to do a blanching test, with 2 pots of water to see how much of a difference the salt makes (if any).
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| I have blanched vegetables for freezing for many years, so this is a good idea, too. But, like many recipes that call for salting the water (like pastas) I omit the salt. It actually raises the boiling point for the water, and doesn't really do much else. Most (processed) foods are heavily over-salted, and this is just something people have developed a taste for. Not a very healthy taste, I might add. As you may have guessed, I have high blood pressure, and these things matter a lot to me. I just eliminate or greatly reduce the salt when I cook. My flavoring of choice is salsa. Unsalted, of course.
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Hi -
Thanks for the tip !! Want to try it later tonite.
Can't give up eating EVERYTHING, ya know ! Sue
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TRUFFLEMAKER
3/26/08 9:58 P
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| Blanching will help you peel skins off peppers, peaches, tomatoes, etc. Dunk them in the boiling for 15 seconds or so, then into an ice bath. You can also roast peppers in the oven until the skins bubble and crackle, and then they are easy to peel. However, in this case the pepper will be cooked. With blanching it will still be more or less raw.
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Hi - sounds worth trying......was also wondering: I have a problem with diverticulitis, and have been told by my doctor not to eat skins........do you know how to easily peel the skins off red/green peppers??? Would greatly appreciate any suggestions.
Sue
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TRUFFLEMAKER
3/13/08 12:17 P
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Blanching keeps them ready to cook, and preserves the colour. You can also freeze veggies after blanching. The article said you can keep them in the fridge for several days. They take less time to cook when they are blanched, and they really do have a beautiful colour and flavour. I am going to do carrots and green beans tonight, along with the rest of the broccoli from the pack I bought at Costco.
I have never heard of purple sweet potatoes! Do they taste the same?
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Sounds interesting :) Does this help them last longer?
Here is an interesting tidbit I didn't know...I posted a recipe with sweet potatos and someone commented back that their sweet potatoes turned blueish (yuk). Well I researched this and it turns out that Purple Sweet Potatoes tend to turn blue. BUT to keep them from doing so you can cook with a citric acid or vinegar. I suggest lemon juice.
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TRUFFLEMAKER
3/13/08 11:09 A
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Last week my newspaper had an article about blanching vegetables. Yesterday I decided to try it, and was really pleased with the results! You can blanch several days' worth of veggies, and then keep them in the fridge ready to steam or stir fry. The best part is that blanching brightens the colour and enhances the flavour. That's how restaurants get those gorgeous, bright coloured vegetables!
To blanch vegetables, prepare the veggies and bring a large pot of water to boil. Use about 1 tbsp of salt for 2 litres or quarts of water. The salt does not make the veggies salty, it has a function in the blanching process. Also prepare a large bowl of ice water. Plunge the vegetables into the water for 30 seconds to a minute (depending on the veg). Transfer immediately to the ice bath to stop the cooking. Drain the veggies and store in containers in the fridge until ready to use.
I realize that it's an extra step, but you can do several days' worth at once, and it really does make them taste wonderful!
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