Blanching Eggplant
Sprinkle with salt then let. Drop the vegetables into the boiling water and leave them there for the amount of time specified in the following list.
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Peel or not your eggplant.
Blanching eggplant. Once the water has reached a rolling boil drop the eggplant. Steps for Blanching To blanch vegetables bring a large pot of water to a boil. You can also use fresh aromatics and herbs by simmering the brining solution just make sure it cools to room temperature before you add your eggplant and start the brine timer says Chef Ellie Golemb of Culinarie Kit.
The smaller the pieces within reason the more area for the seasonings to be absorbed. 16 cups 4 quarts 1 gallon Prepare a bowl of ice water to stop the cooking process and cool the eggplant after blanching. Just like you would have blanched any other vegetable.
Blanching Eggplants Before Freezing When youre blanching eggplant before freezing it add lemon juice to the water to prevent discoloration. Slice into smaller pieces. Boil the eggplant sliced or cubed for 2 to 4 minutes depending on the size of the pieces.
Before you can freeze your sliced eggplant you must boil it for a few minutes shock it in an ice bath and then draw off the moisture with paper towels. Step 6 Blanching eggplant Carefully immerse the eggplant slices into the boiling water. If you are blanching a lot of.
Fill a large stockpot with a gallon of water. Chop the washed vegetables into pieces between 18 and 12-inch thick. Cut the eggplant into uniform pieces I use a vegetable chopper and blanch in boiling water for 4 minutes.
Drizzle the eggplant with olive oil and sprinkle with salt. Cut eggplant by slicing it into 13-inch thick slices. Add 12 cup of lemon juice bottled is fine.
Boil water in a large pot adding 12-cup of lemon juice for. Mix spices and salt with water then soak sliced eggplant in the brine for 30 minutes before cooking. Blanch for 4 minutes.
While youre waiting for the water to boil peel the eggplant and cut a bit off of both ends. Then set it on high heat. Start the countdown immediately after pouring the slices into the boiling water.
Remove eggplant from water and give a quick ice bath. Then slice it into. Cover and continue to boil for the.
Add eggplant to boiling water. Add 12 cup lemon juice per gallon of water. Start by poking the eggplant with a fork then roast in a 400F oven for 30 to 45 minutes depending on the size of the eggplant until it starts to collapse.
How to blanch eggplant. This will make it taste amazing and have a sturdier non-mushy texture. Bring stock pot of water to a boil.
From Cherri Brown Cherris Kitchen former CBS radio cooking program international caterer food editor and author EnjoyChinese eggplant white variety. For example in the picture above I would use about two tablespoons oil and about one teaspoon salt. You will be blanching the slices in a large pot so prepare only the amount of eggplant that will fit in the pot for one blanching.
This time depends on the thickness of the slices youve prepared. Add around 12 cup of lemon juice per gallon of water. This is a judgement call you dont want too much oil or it will be soggy but not enough and it will stick.
It will begin to discolor after 30 minutes. Once cool halve the eggplant scoop out the flesh and freeze in freezer bags or containers. As it has been sliced relatively thinly it only needs.
Bring a pot of water to boil transfer eggplant slices into the boiling water and keep them there for 3-4 minutes.
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