MAS o Menos

The last time I made a stir fry with broccoli I thought it was a but undercooked.  Not ready to repeat my error I did some research specific to broccoli.  That is when I discovered the term blanching.

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

That was exactly the trick I needed.  Up until this week the only Blanche I knew was in the Golden Girls.  The other tool in my arsenal was the use of white pepper.  My cooking mentor gave me some last week so I was eager to use it.  White pepper is often used in Asian dishes.

Blanching the broccoli worked and the dish turned out great.

Tags: food, stir fry