Blanching is a quick method of removing the skin from certain foods like almonds, tomatoes, peaches, and certain other nuts, fruits and veggies. Here's how to blanch:
- Briefly plunge food into boiling water; do it just 45 seconds or so for tomatoes, but the time depends on the item
- Transfer the item to a bowl of ice-cold water to stop the cooking process
- Once the food cools, you should be able to peel the skin right off with a paring knife
If you want your broccoli, green beans and other fresh vegetables to be really colorful and crunchy for veggie platters or for freezing, use the same process. They'll stay looking as good as they did the day they were picked!