This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Blanch and roast vegetables

  • Filter
  • Time
  • Show
Clear All
new posts

    Blanch and roast vegetables

    I'm working on roasted vegetables and I'd like to try blanching them, but I wonder how long they should boil for. I want to make a medley of beets, carrots, red potatoes, and cauliflower. I assume the cauliflower would need less time than the others. Also, should I bother with cooling them down if they're going right into the oven?

    We roast a ton of vegetables at work. We don't blanch any of them. We just toss them with olive oil and seasonings, place in the oven(350-400) and let 'em rip. If we do a medley that contains a combination of long and short cooking veggies, we cook all the long cooking veggies together and the short cooking veggies together, then we combine the two for service. As your bbq is just an oven really, the same rule(s) apply.

    Having said that, if you would like to experiment by roasting pre-blanched veggies, then try this:
    Root vegetables(potatoes, carrots, turnips, rutabagas, etc.) blanch until cooked, but still firm.The cook time will depend on the size the veggies are cut to.
    Broccoli, cauliflower,corn, etc., about 2-3 minutes till their color brightens.
    Quench veggies after cooking in ice water, then drain very well.
    Another tip: when blanching, add lemon to the blanching water. About ½ a lemon per quart of water should get you there. This is especially good with the root veggies. Also, don't forget to salt the water.
    I hope this helps.


    • eugenek
      eugenek commented
      Editing a comment
      I'm not sure how I missed your post but I just saw this. Thanks for the detailed advice!

    I'm curious, Eugene, why do you want to blanch them?


      The idea was to prep more efficiently if I'm going to try serving larger portions. Just seeing what I could group together into chunks, if it made sense (for example, blanch night before, then cook next day).


        Eugene... This site goes into great detail on kitchen prep and blanching veggies. There are videos too. http://stellaculinary.com/kitchen-prep-video-index


          Thanks, so much to learn!


          • Breadhead
            Breadhead commented
            Editing a comment
            For indoor cooking that's my favorite website.


        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailedreview

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

        Compact Powerful Sear Machine For Your Next Tailgater

        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review