blanching veggies

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Blanching is cooking vegetables just enough to keep them crisp and tender. By boiling vegetables briefly and then chilling them in ice water, blanching preserves texture, color and flavor.

Now for the aquarium, the microwave works well, too. I take a slice of zucchini and zap it for about 5-7 seconds and then put it in a small dish of tank water to cool it before putting it in the tank.
 
Squirrelbuddies said:
Blanching is cooking vegetables just enough to keep them crisp and tender. By boiling vegetables briefly and then chilling them in ice water, blanching preserves texture, color and flavor.

Now for the aquarium, the microwave works well, too. I take a slice of zucchini and zap it for about 5-7 seconds and then put it in a small dish of tank water to cool it before putting it in the tank.
So how long would you leave them in boiling water? Or do you just know?
 
Once you bring the water to a boil, dip them in and take them out. Especially if your veggies are small or sliced thin, you only want them in the boiling water for a few seconds. Putting them in cold water immediately stops them from cooking further. (Instead of cold water, though, I use a very small dish of tank water for cooling the vegetable when "blanching" for my fishies!)

Bon Appetit!!
 
snar said:
what does blanching actually do to the veggies?
What fish are you planning on feeding?

I tried blanched cucumber with my Malawis a couple of times and they didn't want to know.

I then tried putting a thick slice in without blanching and they were all over it!! I had to cut another piece and put it in at the other end of the tank to stop the buggers fighting over the first one!!!

blanching also rids the veggie of some of its nutrients so its best to put it in "untampered" with if possible IMHO.

If floating is an issue then just stick a lead weight (such as you get on your plants) in it and that will keep it at the bottom.

steve
 

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