Someone explain to me how the fuck blanching is supposed to work. Recipes say to blanch x vegetable for 30 or 40 seconds, but as soon as you add them to the water it goes lukewarm and takes 5 minutes to get to a boil again. When does the "blanching" start?
>>21953032As soon as they hit the boiling water.
>>21953032If it goes lukewarm then you need a bigger pot and more water. It should only drop to about 82C/180F.
>>21953148>Let the brocky hit the floor>Let the brocky hit the floor>Let the brocky hit the floor>Let the brocky hit the.....
>>21953032Get a clad bottom pot.
>>21953032Right when it goes in. If it's going lukewarm and you can literally touch the water with your fingers, you prob need more water to veggie ratio cause you don't have enough thermal mass
>>21953032How hot is your water? Are you using Celsius? That could be your problem. Fahrenheit is hotter.
>>21953032Do ppl really need to ask questions like this? Like honestly how retarded r u? And why do u need a "recipe" to blanch vegetable?
>>21953548Same reason he needs a recipe to boil water, or make toast.
