Book 9, Question 96
Why Blanch Veggies Before Freezing?
We blanch veggies before freezing them to keep their color, flavor, and crunch! Blanching means dipping veggies in boiling water for a short time, then moving them to ice water. It stops helpers called enzymes from spoiling the veggies in the freezer, so winter dinners taste fresh.
More fun facts
- Blanching means boiling vegetables briefly, often for 1 to 2 minutes.
- Blanching stops the enzymes in vegetables from working.
- After blanching, cooks cool the vegetables in iced water, which helps keep their color and texture.
- Make sure food is completely cold before it goes into the freezer.
- Leafy greens are best cooked before freezing so they take up less space.
- Fresh produce in stores is usually picked before it is fully ripe so it does not rot on the way.
Sources: BBC, BBC, National Geographic
Questions kids ask
What does blanching do?
It stops enzyme activity and helps vegetables keep their color and texture.