How to Blanch Okra
Place the okra in the microwave-safe bowl and pour in 3/4 cup of water. Cover the bowl with plastic wrap and place it inside the microwave. Cook the okra for three to four minutes on high power. Take the okra out of the microwave and carefully lift the plastic wrap to allow the steam to escape. 14 rows · General directions for all vegetables are: Wash, peel, slice or dice vegetables. Measure 1 .
Blanching means to blanhc fruits or vegetables for a little while and then submerging them in ice-cold water. This article provides you with details on the advantages imcrowave blanching vegetables and fruits and how to do this.
Vegetables or fruits should be blanched before they are stored in the freezer. This not only helps in retaining their nutritive value, but also in preserving their color, flavor, and texture. Blanching brightens the color of some vegetables, mainly green and yellow ones. Vegetables that are not blanched have enzymes growing in how to wear lehenga choli dupatta in their frozen state, ,icrowave makes them more hard.
They also lose their color and flavor. Blanching is a popular technique used by many food enthusiasts and cooks to keep vegetables crisp and tender. People know that blanching vegetables is necessary, but sometimes they blanch it for either too long, or not enough time. Given below is a list of some everyday vegetables and the time it takes to blanch them.
If you want to have free-flowing frozen veggies as seen in the supermarket, follow these simple steps. A microwave can also be used for blanching vegetables, making the idea of cooking an easier activity. Blanching vegetables is an ideal option if you want to save its nutritive value. Blanching can also be done through boiling water, even using steam. Necessary cookies are absolutely essential for the website to function properly.
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EVENTS & ENTERTAINING
Sep 28, · Begin timing the blanching process once the water comes back to a boil. Boil small okra pods for 3 minutes, allowing 4 minutes for larger pods. Drain the boiling water and immediately place the okra in the bowl of ice water to halt the cooking process. Once the okra pods are cool, drain them from the ice water and allow them to dry on a clean kitchen towel or a plate lined with paper towels. I have thrown out two batches of okra after boiling water blanching because they got so slimy. Blanching fresh vegetables can provide us with a freezer full of delicious and healthy vegetables that we eat during the long winter. Chill as usual. likedatingus.com › recipes › how-to › cooking-basics › how-to-cook-okra We like it oven roasted best of all, and boiled not at all. Drying. Dec 21, · To blanch vegetables in a microwave, place vegetables and water into a microwave safe dish, cover the dish, and transfer it to the microwave. Microwave the vegetables until they are pliable but crisp and vibrant, stirring at least once. Plunge the blanched vegetables into ice cold water, and then pat them dry with clean kitchen towels.
Other than to reheat food, the microwave has a bad reputation. You may believe that the microwave turns all food to sloppy mush, but in some cases that is not true. Okra cooks remarkably well in the microwave; the thick walls of the pods become tender but do not disintegrate. Contrary to the common misconception that okra is slimy and unpleasant, whole okra pods can be prepared in a number of ways, including microwaving, because the thickening paste inside the okra pod is only released when you slice the pods.
Cut off the stems at the top of the okra pods. Be careful not to cut the pods open or the paste inside the okra will be released and the okra will be slimy. Cover the bowl with plastic wrap and place it inside the microwave. Take the okra out of the microwave and carefully lift the plastic wrap to allow the steam to escape. Test an okra pod by inserting a fork into the pod. If the fork goes in easily, but the okra has still retained its shape and is still crisp, the okra is ready to eat.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
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