Some recipes said to blanch the arugula, followed by an ice bath. Others just said to grind the raw arugula right in there. What, if any, Benifits are there to blanching the arugula first?
amysarah is a trusted home cook.
I think blanching is about keeping the arugula's color a nice bright green. Maybe it also cuts its sharpness a bit - not necessarily a benefit, depending on whether you want a mellower flavor.
Sarah is a trusted source on General Cooking.
Correct - shocking 5-10 seconds in simmering water will keep the colour of arugula, basil, etc. Salt also helps retain the green colour when cooking any green veg.
You might lose some of the bright flavour but as long as it's only a quick shock you should be fine.
Thanks. I opted for the full flavor and bite, and skipped the blanching. It was still very green and very tasty. But thank you for clearing that up for me :)
Please enter a valid email address.
Well played. You deserve a cookie.
Icebox cakes can transform into any sweet you're craving
No-Bake Icebox Cake
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)