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Question from Culinary School

Afonso_Tito_de_Morais_164825

How much salt do you add related to water when blanching veggies/boiling stuff like potatoes etc? I'd think 0.75% to 1.50% from blanching and thinner vegetables to boiling and thicker vegetables, but we had a 45 minute speech from a Chef about simple stuff like this and how often it's overlooked. What's your answer?

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Comments

tshewman

~1% for blanching potatoes and such. Otherwise, I don't at all. It doesn't do much. For some vegetables I'll blanch them in water (green beans etc) but others (fennel, asparagus etc) I don't blanch and cook in a fat.

tangma27

I agree with Todd. I feel like for thin vegetables like an asparagus you might as well just salt outside after its done cooking though I suppose it depends on what kind of effect you want. Like the saltiness and crunch from a finishing salt or something that is more evenly seasoned.