Blanching & Glazing of Vegetables - Culinary Arts Level 3

This video lesson covers the cooking methods blanching and glazing of vegetables.  Blanching is a cooking method where vegetables are boiled in water above 100 degrees Celsius with a pinch of salt to maintain taste and colour.  Vegetables should be boiled for 10-15 minutes to make them edible and crunchy.  Blanching is a pre-preparation method for vegetables before other cooking methods like sautéing or pan-frying.

The video demonstrates how to blanch and peel tomatoes, spinach, cauliflower etc.  Glazing involves cooking vegetables in butter and sugar until they are crunchy and shiny.  Carrots can be cut into any shape desired before being grazed.  Cooling vegetables quickly after cooking is important to prevent bacterial growth.