hi my name is john i'm from san diego california and today i'm going to demonstrate how to blanch vegetables um thanksgiving time is here is upon us so people it's always the best way because you can do it two or three days ahead of time and your vegetables are still nice and fresh this is just your basic which you buy at a box store a grocery store whatever it's just a bag of broccoli and today i'm going to demonstrate to you how to how to blanch them okay so what you want to do is get a big pot and boil it with water and you want to add salt into it so it tastes like the ocean so it depends on how much vegetables you're doing so you just just want to do them and you want to bring it to a boil before you pop the vegetables in okay so it's as you can see it's boiling right now so what you want to do is just grab your vegetables okay and as you see as i told you as you can see the vegetables have a few little discoloring things but this is all gonna it's gonna be a perfectly green broccoli by the time we finish blanching it so you want to just go ahead and pop them all in there that's simple and you want to leave them in here for about two or three minutes as they kind of come back to to a boil as far as that use your spatula press them down make sure they all cook evenly here vegetables approximately for about gallon per water you want to use about a quarter cup of salt or until it tastes like the ocean water i actually prefer sea salt or kosher salt but you can use any kind of table salt just not an iodine salt just a plain plain table salt or kosher salt basically as you see when when the vegetables start turning like a more vibrant green even though they haven't boiled yet that's when they're ready to be put in your ice bath so you want to put them in your sand wait pop them in there drain them out as well as you can throw them in your same pot that you boil them in then in another pot you have ice water just crushed icing and water and you kind of want to do some overkill on it make sure that they're real high with because a lot of this is going to melt you probably won't let them sit for maybe three to five minutes what you're doing is you're stopping the cooking process so that you bring out you bring out and don't be afraid if you need to to add a little more ice to it or a little more water to it get it all right everything gets cooked evenly and then pretty much they're done when it's cold so they still need to be a little bit a little bit longer they still really want to serve them you can either do them and uh um i haven't finished it yet but you can either do it in olive oil you just salt and pepper them in olive oil that's it that's how i serve that's how we serve them here and i just let the ice melt off just let it melt up you can actually leave them out there's nothing nothing's gonna hurt it takes another five or ten minutes for all the ice to melt off and then what you want to do is you want to store them in just a regular container but make sure it's very dry and just pop them all in there and then you either can blend them with olive oil salt and pepper and then you just read them in a casserole dish and you have these lovely vegetables as far as that just pop into 350 oven for about 15 to 20 minutes and they're ready to get ready to go