Activity / Experiment: Blanch & Shock Vegetables
Your vegetables are piling up in your refrigerator, and you’re worried they’re going to go bad. Learn to preserve them by cooking them partially before storing. Blanch & shock is the process in which you briefly cook an ingredient in heat (blanch), and quickly stop the cooking by putting it into ice water (shock).
Why blanch & shock your vegetables?
- It’s a great way to partially pre-cook meals for later on in the week
- It gives your vegetables beautiful, vibrant color
- Makes peeling vegetables easier
- Prolongs storage life of vegetables, so you won’t have to worry about eating them quickly!
- Ziplock bag(s)
- Boil water with a teaspoon of salt
- Julienne your vegetable of choice (cut it into short, thin strips, or smaller chunks)
- Once the water is boiled, place the cut vegetable in the pot, and cook until the vegetable is bright green and tender (but not mushy!)
- Drain the vegetable in the colander
- Shock the vegetables in a bowl of water and ice
- Package the vegetable and label with the date
- Put it in the refrigerator for up to 3 days, or in the freeze until you’re ready to use it
The Randall’s Island Park Alliance, in partnership with SCAN-Harbor’s Get Healthy, East Harlem initiative, is excited to help connect visitors to family-friendly virtual online content. Explore and have fun with their easily accessible, interactive, and educational programming.