Blanching Spinach

Blanching is the process of heat-treating the vegetables to stop the naturally occurring ripening enzymatic activity that eventually leads to decay. Blanching spinach before freezing also means that it will last a lot longer in the freezer for up to a year.

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Blanch The Spinach Just like freezing canned spinach needs blanched.

Blanching spinach. Blanch the spinach in boiling water for 30 secondsRemove the spinach quickly place in a colander and rinse with cold water via the faucet. Sort through the spinach to be blanched removing any. Another popular method of cooking spinach is by blanching.

Although the enzymatic activity slows down the enzymes continue to function when frozen. We often eat spinach raw in salads. Take your spinach leaves wash them to eliminate dust and dirt and then mash them on running water before cooking at this point expect a few particles of the compound would get washed away.

Squeeze the spinach by hand to remove excess. Blanching isnt necessary. Questions comments and supporting information can be found at this episodes show notes.

If blanching in water heat 1 gallon of water to a rolling boil and then add only 1 pound of vegetables at a time to circulate water around each piece thoroughly. Spinach like all greens contains oxalic acid which can work against your body absorbing the vital nutrients from spinach. Place a lid on the pot and start timing the blanching process when the water returns to a boil.

Blanching spinach helps to stop the enzyme activity that causes it to eventually lose its flavor and crisp texture. However instead of leaving it in the boiling water for a minute youre going to wait until it begins to wilt. Stir the spinach up while its heating up to make sure it all gets cooked fairly evenly.

If not blanched frozen spinach will have a less vibrant color poor texture and a more bitter taste. Bring a pan of water to a roiling boil add the washed spinach and make sure that it is immersed in the water. Prepping spinach and other greenswhether its for lasagna or to serve straightusually involves boiling or blanching them in a pot of boiling water.

But more so doing this makes the oxalic acid to be released and would be. Blanching the spinach leaves in a large pot of salted hot water quickly wilts the greens in under a minute. Make sure to quickly remove from the heat and cool it down under cold running water to halt the cooking process.

Let it remain in the. This is great for rapidly cooking multiple batches of leaves. Blanching spinach before freezing helps preserve the colour and taste for longer as it delays the enzymatic process that leads to decay however its not so good at retaining the nutrients.

In a medium saute pan on medium high heat add extra virgin olive oil then minced garlic. In a medium sauce pot over medium heat add the spinach leaves and cook just until wilted. Blanching times vary for each type of vegetable.

A mandatory step prior to freezing blanching also helps to clean the spinach and brighten the color.

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